Creamy Lemon Chickpea Stew

Name: Creamy Lemon Chickpea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) coconut milk; 1 cup vegetable broth; 2 cups spinach; Juice and zest of 1 lemon; Salt and pepper to taste

Highlighted under: Warm Kitchen

I love whipping up this creamy lemon chickpea stew when I need something hearty yet refreshing. The blend of spices and citrus creates a comforting dish that is both satisfying and healthy. With protein-packed chickpeas and a zesty kick, this stew has become a favorite in my kitchen. It's perfect for a quick weeknight dinner or when I’m entertaining guests. Plus, it’s vegan-friendly and easy to adapt with whatever vegetables I have on hand, making it an incredibly versatile recipe.

Created by

Winifred Calder

Last updated on 2026-01-21T18:42:37.235Z

When I first experimented with this stew, I was amazed by how simple ingredients transformed into a delicious meal. The creamy texture comes from blending coconut milk with a sprinkle of nutritional yeast, adding depth without any dairy. This technique not only keeps it creamy but enhances the overall flavor profile.

I also discovered that adding fresh lemon juice at the end brightens the dish, making every bite refreshing. It's a subtle trick that really elevates the flavors of the spices and chickpeas, ensuring that the dish remains vibrant and satisfying.

Why You'll Love This Recipe
Creamy texture with a burst of lemony flavor
Packed with protein and fiber from chickpeas
Incredibly versatile, can be customized with seasonal vegetables

Understanding Key Ingredients

The star of this Creamy Lemon Chickpea Stew is undoubtedly the chickpeas. They provide not only substantial protein and fiber but also a creamy texture that balances beautifully with the coconut milk. Using canned chickpeas is a time saver, but if you prefer, you can use dried chickpeas. If going this route, soak them overnight and cook them until tender before adding to the stew, which will enhance both the flavor and texture.

Coconut milk contributes to the creaminess of the stew while the lemon adds a bright, refreshing zest that cuts through the richness. Make sure to use full-fat coconut milk because it offers greater creaminess and stability compared to light versions. It’s also worth mentioning that the zest of the lemon is key; it intensifies the citrus aroma and flavor, so don’t skip this step!

Tweaking for Taste and Texture

Feel free to experiment with the spices in this recipe—cumin and coriander provide a warm, earthy undertone, but you can enhance the depth by adding a pinch of smoked paprika or a dash of cayenne for heat. Additionally, if you have fresh herbs like cilantro or parsley, add them just before serving to lend a burst of freshness. Adjusting the spice levels can elevate the dish to suit your palate—even a little extra lemon can significantly brighten the flavors.

Another great way to customize your stew is by changing up the vegetables. While spinach is a great option for its quick wilting nature, other leafy greens like kale or Swiss chard work well too. If you want to bulk it up further, consider adding diced zucchini, bell peppers, or even root vegetables like carrots and potatoes. Just make sure to sauté them long enough at the beginning to ensure they soften before adding the liquids.

Ingredients

For the Stew

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
1 cup vegetable broth
2 cups spinach
Juice and zest of 1 lemon
Salt and pepper to taste

Optional Toppings

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.

Add Spices and Chickpeas

Mix in the cumin, coriander, and turmeric, then add the chickpeas. Stir to coat the chickpeas in the spices for about 2 minutes.

Pour in Coconut Milk and Broth

Add the coconut milk and vegetable broth to the mix. Bring to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

Stir in Greens and Lemon

Add the spinach, lemon juice, and zest. Stir until the spinach has wilted, and season with salt and pepper to taste.

Serve and Enjoy

Serve warm, garnished with additional lemon zest or a drizzle of olive oil if desired.

Serving Suggestions

Pro Tips

For added texture, consider topping with roasted pumpkin seeds or a dollop of dairy-free yogurt. This stew can also be made ahead of time and tastes even better the next day as the flavors deepen.

Make-Ahead and Storage Tips

This stew is perfect for meal prep. You can make a big batch Sunday evening and enjoy it throughout the week. The flavors only get better with time as they meld together, making it an excellent option for leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 4 days. If you’d like to store it longer, consider freezing it—allow it to cool completely before transferring it to freezer-safe bags, which can last for up to 3 months.

When reheating, do so gently in a pot over medium heat, stirring occasionally to ensure even warming. You may need to add a splash of vegetable broth or a bit of water if it thickens too much, resulting in a creamy, luscious consistency just like the first day. A quick stir-in of fresh spinach or herbs at the end is a great way to refresh the dish upon reheating.

Serving Suggestions

Serve this stew with a side of crusty bread for dipping or over a bed of fluffy rice or quinoa for a more filling meal. The contrast of textures adds to the allure of the dish, making every bite deliciously varied. A sprinkle of red pepper flakes or a drizzle of a chili oil can bring an exciting kick if you enjoy a hint of spice.

For a complete meal, pair the stew with a light salad, perhaps with a citrus vinaigrette to echo the lemon notes in the stew. If entertaining, consider serving it in small bowls as a starter, garnished with extra lemon zest and a dollop of coconut yogurt for a touch of richness, impressing guests with both the flavor and presentation of the dish.

Questions About Recipes

→ Can I freeze the stew?

Yes, this stew freezes well! Allow it to cool completely before transferring to airtight containers. It can be stored for up to 3 months.

→ What can I substitute for coconut milk?

You can use almond milk or another non-dairy milk, but the flavor and creaminess will differ slightly.

→ How can I make this stew spicier?

Add red pepper flakes or a diced jalapeño during the sautéing process for some extra heat.

→ Can I add more vegetables?

Absolutely! Feel free to add zucchini, carrots, or bell peppers to the mix based on your preferences.