Wine Tasting, Seafood, Beyond Sausage


Spiced Chickpea Stew with Coconut and Turmeric
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 4
  • ½ cup olive oil
  • 4 cloves garlic chopped
  • 1 yellow onion diced
  • 1 2-inch piece ginger peeled and diced
  • 1½ tsp.ground turmeric
  • 1 pepper flakes
  • 2 15 oz. cans chick peas, drained and rinsed
  • 1 15 oz. can coconut milk or coconut cream
  • 1 cup Pacific Foods Organic Unsweetened Coconut Original Plant-Based Beverage
  • 2 cups Pacific Foods Organic Chicken Stock
  • 1 bunch kale or Swiss chard stems removed and roughly chopped
  • 1 cup mint leaves to serve
  • non-dairy yogurt to serve
  • pita bread to serve
  1. Add olive oil to a large pot over medium heat.
  2. Stir in chopped garlic, onion, and ginger.
  3. Saute for 5 minutes, or until fragrant.
  4. Stir in turmeric, red pepper flakes, and chickpeas.
  5. Cook chickpeas until crisped and slightly browned, about 10 minutes.
  6. Remove 1 cup of chickpeas from pan and set aside.
  7. Using a potato masher or fork, mash remaining chickpeas to release their starchy insides.
  8. This helps to thicken the stew.
  9. Add coconut milks and chicken stock.
  10. Bring stew to a boil, cover, and reduce heat to a simmer.
  11. Cook for 30-35 minutes, or until stew is thickened slightly.
  12. Stir in kale or Swiss chard and let cook for 5 minutes.
  13. Divide stew into bowls and garnish with reserved chickpeas, yogurt, mint, and a sprinkle of red pepper flakes.
  14. Serve with pita bread and enjoy!