Chickpea Stew with spinach
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This creamy spinach and chickpea dish is wonderful served with naan and basmati rice! Garnish it with coconut yogurt for the perfect meal!
  • 1 tablespoon oil (optional-see notes)
  • 1 bay leaf
  • ⅛ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1½ teaspoon channa masala powder
  • 1 large onion, minced
  • 1 large tomato, skin removed, chopped
  • ½” fresh ginger, grated or ¼ teaspoon ginger powder
  • 4 cloves garlic
  • 1 small jalapeño, seeded, minced
  • 6 cups spinach, washed, steamed and chopped
  • ½ cup almond or coconut milk + more as needed
  • Juice of ¼ lime or to taste
  • 2 cup chickpeas, cooked* or canned
  • Salt (about ¾ teaspoon) and pepper to taste
  1. To cook the chickpeas in an Instant Pot, place 1 cup of dried chickpeas into the pot with 3 cups of water and cook for 1 hour at high pressure. Allow the pressure to release before opening and drain the chickpeas.
  2. For the chickpea stew, heat the oil in a large skillet and add the bay leaf, turmeric powder, chili powder, channa masala powder, and onion. Sauté 2-3 minutes until the onion is translucent.
  3. Add the tomato, ginger, garlic and jalapeño. Sauté another 2-3 minutes.
  4. Add the spinach and cook until wilted. Add the almond or coconut milk and bring to a simmer. Taste and adjust seasoning with a little salt and a little lime juice.
Recipe by Plant Craft at