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Golden Chickpea Coconut Stew (Vegan/Gluten-Free)

A vegan chickpea stew with coconut milk. This beautifully coloured recipe is rich and satisfying. It's easy to prepare, requiring very little prep for fantastic results. The flavour profile lands somewhere between Middle Eastern and Thai, with no real origin. It's savoury and delicately spiced with tangy umami from the sundried tomatoes and roasted red peppers. Kids love this too! The coconut milk gets you every time. Serve it with a side of rice, naan or wheat berries.
4.5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Course Lunch, Main Course


  • 7 sundried tomatoes dry or in oil
  • 2 roasted red peppers *I used the canned/jarred kind
  • 3 cloves garlic diced
  • 1.5 tbsp olive oil
  • 1 small onion diced
  • 2 cups cooked chickpeas
  • 1 tbsp turmeric
  • 1 can coconut milk
  • 1 cups vegetable broth
  • 2 handfuls spinach washed and chopped


  • Add sundried tomatoes and roasted red pepper to a food processor. Pulse until it transforms into a paste. Set aside.
  • Warm oil in a soup pot over medium heat. Add onions and sautee until softened, about 2 minutes.
  • Add garlic, sundried tomato and roasted red pepper puree and mix until well incorporated.
  • Add turmeric and chickpeas, mix until well incorporated.
  • Stir in coconut milk and vegetable broth, cover and let simmer for 10 minutes.
  • Remove from heat, add spinach and keep stirring until spinach shrinks.
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