Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)

My best friend from high school, Alana, texted me asking simply if I’d made The Stew. Capital T, capital S. I hadn’t even heard it yet, and I’m supposed to be the one hip on popular recipes. BOB fail.

Anyway, she said it was so good and so many people had made it that its name had been dropped and was now just referred to as The Stew. I served it with some Thai jasmine rice, but that was entirely unnecessary. The Stew stands on its own!


1/4 c olive oil, more for serving
4 garlic cloves, minced
1 yellow onion, chopped
2 t minced ginger
several pinches sea salt
several pinches fresh ground black pepper
1 1/2 t ground turmeric
1 t red pepper flakes, more for serving
2 15 oz cans chickpeas, drained and rinsed
2 15 oz cans full fat coconut milk, blended if necessary*
2 c vegetable stock
1 bunch rainbow chard (or Swiss chard, kale, or collard greens) stems removed and torn into small pieces
1 c mint leaves, for serving

*Sometimes, even with a good shake of the can, coconut milk will remain separated. In this case just plop it all into a blender and blend it for 5-10 seconds to make it smooth again.


  1. In a large pot, heat olive oil over medium. Add garlic, onion, and ginger, pinches of sea salt and pepper, and cook. Stir occasionally until onion is translucent, about three minutes.
  2. Add turmeric, red pepper flakes, and chickpeas, and season again with generous pinches of sea salt and pepper. Stir frequently while cooking so the chickpeas fry a bit in the spices and oil and start to break down a bit, about eight minutes. Remove ~1 c cooked chickpeas and set aside for serving.
  3. With a spatula, crush remaining chickpeas slightly, something that will help thicken the stew. Add coconut milk and stock, seasoning again with pinches of sea salt and pepper. Bring stew to a simmer and scrape off any bits that have formed on the sides or bottom of pot. Stir occasionally for about 35 minutes as the stew thickens and flavors start to come together.
  4. Fully submerge greens in the stew and stir, cooking about five minutes so they soften. One last time, season stew with sea salt and pepper.
  5. To serve, top stew with mint, fried chickpeas, red pepper flakes, and a drizzle of olive oil.

Serves four.

Bummed Out Bailey Rating: 7/10
Big points for ease, but it wasn’t as life-changing as I’d expected it to be!

Rick-the-Meat-Eater Rating: 7.5/10
What would make it score higher? (me, to Rick)

Chicken. Ground beef? Steak?

Rick, a meat-eating spouse

Adapted from Spiced Chickpea Stew with Coconut and Turmeric.

More on Bummed Out Baker:
Recipe: Borscht Topped with Sour Cream
Recipe: Roasted Tomato Basil and Rice Soup (Gluten-Free + Vegan)
Recipe: Enchilada Soup

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