Coconut, Spinach, and Chickpea Stew

Have you ever experienced that moment when you open your pantry or refrigerator and think to yourself “Dang. Why don’t I have any food?” Well today was one of those days. As much as I love to go to the grocery store (I know I’m strange but it actually is one of my favorite places to go >_<) I was not feeling like going this morning. This recipe calls for items that I have in my pantry and freezer (plus a few staples). By the time you’re done, you’ll have a deliciously warm and comforting meal that is vegan, vegetarian, and gluten free!

Serving size: 4 (main dish) or 6 (side dish)



  • 2 teaspoons oil (canola or olive)
  • 1 small yellow onion
  • 4 large cloves garlic, peeled and minced
  • 15-ounce can of diced tomatoes, drained
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes (optional)
  • 15-ounce can chickpeas, drained
  • 1 pound baby spinach (can be frozen)
  • 14-ounce can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground ginger


  1. Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
  2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
  3. If you’re using fresh spinach, toss it in one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. If you’re using frozen spinach, make sure that the spinach is broken down into smaller clumps. Stir and wait until all of the spinach is warmed through. DO NOT cover the pot; allow all of the extra steam to evaporate.
  4. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
  5. Serve hot over roasted sweet potatoes or by itself.

Note: Got leftovers? This recipe keeps really well if you store the leftovers in an air-tight container in the freezer. Just be sure to let the food cool down before putting it in the freezer.


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