Chickpea stew is a comforting one-pot dinner roasted in coconut milk, turmeric, garlic and ginger. This is a thick stew, without any broth. Serve over brown rice and garnish with fresh herbs.
It's easy to make this a vegan meal - simply leave out the chicken and add two or three more potatoes.
- 2 15-ounce cans of chickpeas, drained
- 2 golden potatoes, cut into 1-inch chunks
- 2 carrots, cut into ½-inch rounds or half-moons
- 1-inch knob of ginger, peeled and finely chopped
- 4 large garlic cloves, peeled and smashed with your palm
- ½ teaspoon turmeric
- 2 to 3 bone-in, skin on chicken thighs or legs*
- 1 can full-fat coconut milk
- 1/2 teaspoon salt
- A few grinds black pepper
*I like this stew to be heavy on the chickpeas and potatoes and light on chicken so I only cook two chicken thighs in the stew. If you prefer more meat, then simply add more chicken thighs or legs. You might need to cook additional chicken on a separate baking sheet if it doesn't fit into the baking dish with the stew.
- Preheat oven to 400 F
- In a 9x13 or similar sized baking dish, combine chickpeas, potatoes, carrots, ginger and garlic.
- Sprinkle turmeric over the top and mix well.
- If adding chicken, nestle the chicken thighs or legs into the dish.
- Pour the coconut milk over the chicken and vegetables. Season the entire dish with salt and pepper.
- Cook the dish, uncovered, for 1 hour. There's no need to stir the stew while it cooks.
- When the chickpea stew is done, I usually take the cooked chicken out of the baking pan to shred it, then I return it to the stew.
- Serve over rice and garnish with parsley or cilantro.
If you plan to serve this chickpea stew over brown rice, then don’t forget to start cooking the rice using your favorite method as soon as the stew goes into the oven.
- Category: Chicken
- Method: Roasted
- Cuisine: American
Keywords: chicken stew, chickpea stew, chickpeas, coconut milk, turmeric