a three quarter view photo of chickpea stew in a white bowl with chopsticks next to it

Creamy Chickpea and Vegetable Stew

A simple vegetarian stew with chickpeas, veggies and coconut milk.

Recipe By: Madeline
Prep: 10 minutesCook: 1 hourTotal: 1 hour 10 minutes
Servings: 6 servings 1x


  • 2 tbsp avocado oil
  • 3 cloves of garlic
  • 1 large yellow onion
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp chili powder
  • 1/8 tsp cayenne pepper powder
  • 1 can diced tomatoes (15oz)
  • 1 tbsp tomato paste
  • 2 medium zucchinis
  • 2 cans of chickpeas (15oz each)
  • 2 cups vegetable broth
  • 1 can full fat coconut milk (15oz)


  1. Mince garlic, dice onion, and roughly chop zucchini
  2. Drain and rinse cans of chickpeas
  3. Heat avocado oil, garlic, and onion to a large pot or dutch oven over medium-low heat
  4. Cook for 5 minutes tossing occassionally
  5. Add salt, cumin, turmeric, chili powder, and cayenne pepper to the pan and toss to combine with the garlic and onions
  6. Cook for an additional 2 minutes until the spices become fragrant
  7. Add tomato paste to the pot and mix in with the other ingredients
  8. Add chickpeas, zucchini, diced tomatoes, vegetable broth, and coconut milk to the pot
  9. Mix the ingredients together and increase the heat to high until the ingredients bubble
  10. Reduce the mixture to a simmer
  11. Simmer uncovered for 50 minutes stirring occassionally
  12. Serve with rice or caulifllower rice and a dollop of yogurt
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.