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Easy 30-Minute Garlicky Chickpea Stew Recipe

This easy garlicky chickpea stew is rich, creamy, and packed with plant-based protein. Ready in just 30 minutes, it's the perfect comforting vegan dinner made with coconut milk, curry spices, and fresh herbs.
3.19 from 11 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish, stew
Cuisine Indian, Middle Eastern
Servings 4

Ingredients
  

  • 1 tablespoon coconut sugar
  • 2 tablespoons olive oil or any neutral oil for sautéing
  • 4 cloves garlic minced
  • 2 teaspoons curry powder or garam masala
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 can full-fat coconut milk 13.5 oz
  • 1 teaspoon Better Than Bouillon vegetable base or 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari for gluten-free option
  • 1 tablespoon fresh lemon juice plus extra to taste
  • ¼ cup fresh herbs cilantro, parsley, or chopped scallions, for garnish
  • Salt and black pepper to taste
  • Optional: Red pepper flakes or hot sauce for heat

Instructions
 

  • In a large pot over medium heat, add a drizzle of oil and gently cook minced garlic until fragrant—about 1 minute. Be careful not to let it brown.
  • Add curry powder or garam masala and let the spices bloom in the oil for another 30 seconds, releasing all their aromatics.
  • Stir in the chickpeas, coconut milk, a small spoon of Better Than Bouillon, and a splash of soy sauce, sweeten with a little coconut sugar. Bring to a simmer and let it bubble gently for about 15–20 minutes, stirring occasionally.
  • Right before serving, add a generous squeeze of lemon juice and top with chopped fresh herbs. Taste and adjust seasoning as needed—add more lemon, soy sauce, or spice to your liking.
  • Ladle into bowls and serve with rice, naan, or just a spoon. It’s rich, satisfying, and ready to cozy up to.
Keyword chickpea curry, chickpea stew