Chickpea – Recipe Coast https://recipecoast.com The Finest Recipe Resource Fri, 21 Aug 2026 16:08:09 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Steph’s Chickpea Curry with Spinach and Rice Recipe https://recipecoast.com/stephs-chickpea-curry-with-spinach-and-rice-recipe/ Fri, 21 Aug 2026 16:08:09 +0000 https://recipecoast.com/stephs-chickpea-curry-with-spinach-and-rice-recipe/

In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

Coconut curry chickpeas with spinach in a pan.

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, it’s vegetarian, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.


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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

  1. Cook rice according to package directions.
  2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
  4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
  5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

Ingredients for coconut curry chickpeas.

If You Like This, You Should Try:

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]]> Moroccan Chickpea Stew https://recipecoast.com/moroccan-chickpea-stew/ Wed, 19 Aug 2026 16:23:55 +0000 https://recipecoast.com/moroccan-chickpea-stew/

Moroccan Chickpea Stew is a recipe that came from a reader named Paula, and it’s a meatless dish with chickpeas, red lentils, and spices. I don’t know if Paula’s chickpea stew recipe is authentically Moroccan, but it’s definitely delicious!

PIN Moroccan Chickpea Stew to try it later.

Square image for Moroccan Chickpea Stew shown in serving bowl with napkin.

Moroccan Chickpea Stew is a recipe I got by e-mail from a reader named Paula B.  And the minute I read the recipe, there was no doubt I was going to make it. Not only did it sound like a perfect combination of flavors, but two of my favorite meatless ingredients are chickpeas and lentils. And I’d just gotten a big bag of red lentils from Whole Foods, so it seemed like an omen when the recipe arrived.

Paula called this a Moroccan stew although I’m not sure if it’s an authentic Moroccan recipe. But it’s aromatic and spicy with a blend of interesting ingredients that come together perfectly.

Paula said she eats the Moroccan Chickpea Stew with a dollop of sour cream (again, probably not Moroccan, but highly recommend it!) I ate mine over brown rice, and this was one of the best meatless dinners I’d had for a long time.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are red lentils a must for Moroccan Chickpea Stew?

If you’re thinking of using brown lentils for this, please try to find the red lentils. Not only are they beautiful, but they’re much softer than other lentils and dissolve more easily to make a perfectly thickened stew. If you do need to use brown lentils, they will need to cook a bit longer.

Is this Chickpea Stew an authentic Moroccan Recipe?

I’ve actually been to Morocco which was such a fascinating place, but I still can’t say for sure if Paula is correct in calling this a Moroccan recipe. When I googled it I did find similar recipes called Moroccan all over the web, but I’m not claiming it’s an authentically Moroccan dish.

Is Moroccan Chickpea Stew a healthy dish?

Lentils and chickpeas both have some carbs, but they also have fiber so this tasty stew with Moroccan flavors has about 23 net carb (and about 10 grams of protein) per serving without the brown rice.

Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.comSpicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.com

How to Make Moroccan Chickpea Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Heat the olive oil in a heavy pot, then gently saute the onions, garlic, ginger, and ground turmeric for about 7 minutes.
  2. Then add chopped celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and cook 3-4 minutes more, or until spices become very aromatic and celery is just starting to soften.
  3. The beautiful red lentils that dissolve into the stock become the base of this stew. They turn more of a yellowish color when they’re cooked.
  4. Add chicken, beef, or vegetable stock, 1 can diced tomatoes, 1 can chickpeas, and the red lentils, and let the stew start to simmer.
  5. Once it starts to bubble, reduce heat to a gentle simmer, cover pan, and cook 45-60 minutes (or even a bit longer, depending on how fully dissolved you’d like the lentils to be.) I wanted to keep some texture, but cooked mine for about 60 minutes so the lentils were about half-dissolved.
  6. Serve Moroccan Chickpea Stew over rice or brown rice if desired. I love this with a dollop of sour cream or plain yogurt as well.

Make it a Meatless Meal:

If you eat the Moroccan Chickpea Stew with brown rice, it could easily be a one-dish bowl meal. But if you want to add a side dish, this would taste good with Roasted Pepper Salad, Cucumber Radish Tomato Salad, or Broccoli Salad with Feta and Almonds.

Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.comSpicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.com

More Tasty Chickpeas or Red Lentils:

Weekend Food Prep:

This recipe for Moroccan Chickpea Stew has been added to a category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 large onion, finely chopped
  • 1 T olive oil (or perhaps a little more, depending on your pan)
  • 2 tsp. minced ginger (or grated fresh ginger)
  • 1 T finely minced garlic
  • 1 tsp. ground turmeric
  • 3/4 cup celery, finely diced
  • 1 tsp. Garam Masala
  • 1 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cayenne pepper
  • 1 tsp. ground cumin
  • 6 cups vegetable stock or canned vegetable broth
  • 1 1/2 cups red lentils
  • one 15 oz. can chickpeas, rinsed until no more foam appears
  • one 14.5 oz. can diced tomatoes
  • cooked brown rice for serving (optional)
  • sour cream or plain yogurt for serving (optional)

Instructions

  1. Heat olive oil in a heavy pot with a tight-fitting lid.
  2. Add onions, ginger, garlic, and turmeric and gently saute, stirring often, for about 7 minutes, or until onions are quite soft but not browned.
  3. Add diced celery, Garam Masala, ground cardamom, cayenne pepper, and ground cumin and saute 3-4 minutes more, until celery barely starts to soften.
  4. Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil.
  5. When it starts to bubble, reduce heat to the barest simmer and cover pan with lid.
  6. Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew.
  7. The shorter time you cook it, the more chunky it will be. I cooked mine at the barest simmer for about 60 minutes.
  8. Serve hot, over brown rice and topped with sour cream or plain yogurt if desired.
  9. Paula said this is even better after it’s been in the fridge, and I’d have to agree that like many stews, the flavors were even better the next day.
  10. The Moroccan Chickpea Stew freezes very well, so I’d recommend making the whole batch, even if you’re only cooking for a small number of people. However, it’s so good it might not make it into the freezer.

Notes

This recipe adapted very slightly from one sent to me by a reader named Paula B; Paula doesn’t remember where she got it but everyone she has shared the recipe with has loved it!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 196Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 812mgCarbohydrates 31gFiber 8gSugar 8gProtein 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.comSpicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you eat Moroccan Chickpea Stew plain (without rice) this dish would be approved for any phase of the original South Beach Diet. I ate mine over brown rice, which would make it phase 2 or 3 for South Beach.  This is probably too high in carbs for a stricter low-carb eating plan, although chickpeas and lentils both have quite a bit of fiber.

Find More Recipes Like This One:
Use Stews for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A reader named Paula sent me this recipe for a chickpea stew with Moroccan flavors, and it was posted on the blog in 2009! It was last updated with more information in 2025.

Pinterest image of Moroccan Chickpea Stew

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