Vegan Summer Chickpea Stew
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!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine American
- 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
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.
Keyword Vegan Summer Chickpea Stew