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Pot on Gas Burner

Warming Chickpea Stew

Serves up to 

Cost Per Shop: $22.50

Cost Per Dish: $10.70

Cost Per Serve: $5.35


3 tbsp olive oil

4 garlic cloves, minced

1 large brown onion, diced

1 thumb-sized piece ginger, minced

2 tsp cumin seeds

1 tbsp turmeric powder

2 tsp chilli flakes

1x 400g can chickpeas

1x 125mL can coconut cream

1 cup vegetable stock

3 cups spinach/kale/silverbeet, chopped


1. Heat oil in a large pot over medium heat. Add cumin seeds, onion, garlic and ginger. Cook until fragrant and onion is translucent (approx 3 minutes)

2. Add in chickpeas alongside turmeric and chilli flakes. Season with salt and pepper. Let the chickpeas cook for 8 minutes.

3. Using a spatula or spoon, partially crush the chickpeas to release their starches. Add vegetable stock and coconut milk. Bring to a simmer, then let cook for approx 30 minutes or until stew has thickened.

4. Add in greens and cook until tender (approx 5 minutes). Season to taste with salt and pepper. Serve warm over rice and top with greek yoghurt. Enjoy!

Say "No" to Food Waste!

Tip: Try making a delicious smoothie with leftover leafy greens and Greek yoghurt, just add in some milk, honey and any fruit of your choice (e.g. berries, banana, mango etc)!

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