A summer stew provides all the freshness and lightness of warm weather. This Vegan Summer Chickpea Stew is full of tender sweet potato, leafy greens, and chickpeas in a gingery, spicy coconut milk sauce!
Have you ever wanted that filling feeling from a stew, but it’s too hot outside for a heavy meal? It’s time for a light and flavorful meal that is still warm and comforting. Stews are not just for winter!
This Vegan Summer Chickpea Stew is a light, dreamy curry-like dish that packs some heat among the savoriness. The chickpeas stew with onions, carrots, and sweet potato until super tender before adding delicious spices such as ginger, garlic, and coriander. Summer stews will be your new favorite meal!
What is a Summer Stew?
Warm, comforting stew recipes are typically made during the winter. They are warm, hearty bowls filled with meats and veggies suspended in a thick gravy. For this Vegan Summer Chickpea Stew, I wanted it to be a mix between a stew and a curry. Hot gravy is too heavy for hot weather, but a light coconut broth with flavorful legumes is not!
Suffering from a summer cold? Make this stew! Enjoying the cooling air conditioning indoors? Make this stew! Have a rainy summer afternoon? This stew is for you!
Ingredients in Vegan Summer Chickpea Stew
- 1 tbsp olive oil
- 1 large Vidalia onion, chopped
- a cup chopped carrots
- 1 sweet potato, peeled and chopped
- 1 cup vegetable broth
- a can chickpeas, drained and rinsed
- 5 garlic cloves, minced
- 2 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 tsp cumin
- ½ tsp ground ginger
- 2 cups fresh greens (spinach, arugula, kale all work)
- ½ cup chopped parsley, stems included
- ½ cup coconut milk
- 2 cups cooked rice, for serving
How to Make Vegan Summer Chickpea Stew
In a dutch oven, add your olive oil and turn the heat to medium.
Once hot, add the onions, carrot, and sweet potato. Cook, stirring frequently, for 5-8 minutes until everything softens.
Deglaze the pan with veggie broth. Bring to a simmer and add the chickpeas, garlic, coriander, turmeric, cayenne, cumin, and ginger. Allow the mixture to cook until the sweet potatoes and chickpeas are very tender, about 20 minutes.
Once everything is tender, add your greens, parsley, and coconut milk. Stir and taste for seasoning. Season with salt and pepper to taste.
Serve with some fluffy cooked rice and additional parsley on top.
Vegan Summer Chickpea Stew
Ingredients
- 1 tbsp olive oil
- 1 large Vidalia onion, chopped
- 1 cup chopped carrots
- 1 sweet potato, peeled and chopped
- 1 cup vegetable broth
- 1 can chickpeas, drained and rinsed
- 5 garlic cloves, minced
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp ground ginger
- 2 cups fresh greens, spinach, arugula, and kale all work
- 1/2 cup chopped parsley, stems included
- 1/2 cup coconut milk
- 2 cups cooked rice, for serving
Instructions
- In a dutch oven, add your olive oil and turn the heat to medium.
- Once hot, add the onions, carrot, and sweet potato. Cook, stirring frequently, for 5-8 minutes until everything softens.
- Deglaze the pan with veggie broth. Bring to a simmer and add the chickpeas, garlic, coriander, turmeric, cayenne, cumin, and ginger. Allow the mixture to cook until the sweet potatoes and chickpeas are very tender, about 20 minutes.
- Once everything is tender, add your greens, parsley, and coconut milk. Stir and taste for seasoning. Season with salt and pepper to taste.
- Serve with some fluffy cooked rice and additional parsley on top.
