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Seven Spice Chickpea Stew with Tomatoes and Coconut Recipe

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This Seven Spice Chickpea Stew with Tomatoes and Coconut is a fragrant and comforting one-pot meal featuring a robust blend of spices combined with chickpeas, tomatoes, and creamy coconut milk. Perfectly simmered to meld the bold flavors, this stew is dairy-free, hearty, and ideal for a cozy lunch or dinner.

Ingredients

Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • ½ teaspoon dried chili flakes
  • ¼ teaspoon ground cinnamon

Stew

  • 1 tablespoon coconut oil (or olive oil as substitute)
  • 1 medium yellow onion, small diced
  • Spice blend (see above)
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 2 cups cooked chickpeas, drained and rinsed
  • 1 teaspoon balsamic vinegar
  • 1 cup jarred or canned diced tomatoes
  • 1 cup light coconut milk
  • Sea salt and ground black pepper, to taste
  • ⅓ cup chopped flat leaf parsley or cilantro (or a combination)

Instructions

  1. Make the spice blend: In a bowl, combine the cumin, coriander, smoked paprika, turmeric, dried oregano, chili flakes, and cinnamon. Set the blend aside for later use.
  2. Sauté onions: Heat coconut oil in a deep cast iron skillet or small soup pot over medium heat until lightly shimmering. Add the diced onions and cook, stirring often, until they become translucent and soft, about 5 to 6 minutes, ensuring the onions gently sizzle without burning.
  3. Add spices and tomato paste: Stir in the prepared spice blend. Cook for about 1 minute until the spices release their aroma and blend with the onions. Add tomato paste, mashing it into the mixture with the back of a spoon to fully integrate the flavors.
  4. Add garlic and chickpeas: Stir in minced garlic and cooked chickpeas. Cook the mixture for 30 seconds to combine and warm through.
  5. Incorporate liquids and season: Pour in the balsamic vinegar and diced tomatoes, scraping the bottom of the pan to lift any browned bits. Then add the light coconut milk. Season the stew with sea salt and ground black pepper to taste.
  6. Simmer the stew: Bring the stew to a boil, then reduce heat to a gentle simmer. Allow it to cook uncovered for 10 to 15 minutes, giving the flavors ample time to meld and deepen.
  7. Garnish and serve: Remove the stew from heat. Stir in or sprinkle chopped parsley or cilantro on top. Serve the stew hot alongside polenta, brown rice, or your preferred accompaniment.

Notes

  • Use good-quality tomatoes and fresh spices for the best flavor, as this recipe has few ingredients.
  • For added greens, stir in about 1 cup chopped Swiss chard or similar leafy greens during the reheating phase.
  • This stew pairs well with grains like polenta or brown rice, or crusty bread for soaking up the sauce.
  • Adjust chili flakes according to your preferred spice level.

Find it online: https://recipefeastful.com/seven-spice-chickpea-stew-with-tomatoes-and-coconut-recipe/