This Turmeric Chickpea Stew is a hearty, one-pot meal packed with anti-inflammatory goodness, rich flavor, and wholesome protein to nourish your body and warm your soul.
For more healthy one-pot recipes, check out our turmeric lentil soup, Mediterranean chickpea soup, creamy red lentil soup, and easy black bean soup.
Easy, Flavorful, and Naturally Good for You
This Turmeric Chickpea Stew is one of those cozy, feel-good meals you’ll want to make on repeat 🍲. It’s comforting yet light, made with simple ingredients like chickpeas, sweet potatoes, and spinach — all simmered in a golden turmeric broth that fills your kitchen with warmth and color.
What Louise and I love most is how this stew fits perfectly into a Mediterranean-style eating pattern. It’s naturally low in saturated fat, high in fiber, and filled with plant-based protein that keeps you satisfied without feeling heavy.
With its balance of anti-inflammatory turmeric, fresh ginger, and aromatic spices, this dish feels both nourishing and indulgent 🌿. It’s a wonderful option if you’re looking for an easy vegetarian dinner that supports a balanced diet.
Serve it with a squeeze of lemon, a dollop of Greek yogurt, or spooned over brown rice for a heart-healthy dinner idea you’ll come back to again and again 💛.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: adds a rich base flavor and supports a balanced diet. You can use avocado oil or light coconut oil instead.
- Onion: brings sweetness and depth. Shallots or leeks work beautifully too.
- Garlic: essential for aroma and flavor. If you’re out, use garlic powder for a quick fix.
- Fresh ginger: optional — it adds a warm, zesty kick. Ground ginger can replace it in a pinch, though the flavor is milder.
- Curry powder: gives that comforting spice blend. Garam masala or mild yellow curry paste are great alternatives.
- Turmeric powder: provides a golden hue and subtle earthiness. Fresh turmeric root works if you have it.
- Red pepper flakes: add a gentle heat. Adjust to your taste or swap for cayenne or chili powder.
- Chickpeas: the heart of this high fiber stew recipe. White beans or lentils make a great substitute.
- Crushed tomatoes: add body and tang. Diced tomatoes or tomato puree can also be used.
- Vegetable broth: builds the base flavor. Chicken broth works well for added depth.
- Sweet potatoes: bring creaminess and sweetness. Try regular potatoes, butternut squash or carrots instead.
- Spinach: adds freshness and color. Use kale or Swiss chard if preferred.
- Greek yogurt (optional): for creaminess when serving. Substitute low-fat Greek yogurt or Skyr for extra protein.
How to Make Turmeric Chickpea Stew
1. Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4 minutes until soft and fragrant. Stir in the grated garlic, grated ginger, curry powder, and turmeric. Cook for 1 more minute to release the warm, aromatic spices that make this stew so cozy and immune boosting.
2. Simmer the Stew
Add the drained chickpeas, diced sweet potatoes, crushed tomatoes, broth, salt, and black pepper. Stir well, then bring to a gentle boil. Partially cover the pot and simmer for about 20 minutes, or until the sweet potatoes are tender and the flavors meld into a rich, golden and healthy turmeric recipe.
3. Add the Greens
Stir in the spinach and cook for 1 more minute, just until wilted. Taste and adjust for salt and seasoning.
4. Serve and Enjoy
Serve the turmeric chickpea stew warm with brown rice or crusty bread. Top with a spoonful of thick Greek yogurt, a squeeze of lemon, and a sprinkle of fresh herbs for a bright, satisfying finish.
Tips
- Rinse the chickpeas: If you’re using canned chickpeas, rinse them well under cold water to remove excess sodium and improve the stew’s flavor.
- Don’t skip the sauté: Cooking the onion, garlic, ginger, and spices first helps build a deep, aromatic base — key for a flavorful anti inflammatory chickpea stew.
- Adjust consistency: If your stew gets too thick, stir in a splash of broth or water until it’s just right.
- Add greens last: Spinach wilts fast, so mix it in right before serving to keep its color and nutrients. Kale and chard take a few minutes longer.
- Batch cook and freeze: This one pot vegetarian meal keeps beautifully — refrigerate for up to 4 days or freeze for up to 3 months.
- Balance the flavor: A squeeze of lemon brightens the dish and enhances the warmth of turmeric and ginger soup notes.
Frequently Asked Questions
Yes! This stew tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days or freeze for up to 3 months for a quick heart healthy dinner idea.
Absolutely. White beans or lentils make a great swap, though the texture will be a little softer.
Yes, this recipe is flexible. Try zucchini, kale, or carrots for extra color and nutrients — that’s the beauty of an easy vegetarian dinner.
It’s delicious on its own, but we love it with brown rice, quinoa, or warm flatbread.
More Easy One-Pot Recipes
- Butternut squash chickpea curry
- Lentil pumpkin stew
- Spinach lentil soup
- Mediterranean cabbage bean stew
- Quick lentil soup
- Chili with beans
- Spiced lentil soup
- Tofu mushroom soup
If you tried this Turmeric Chickpea Stew recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Turmeric Chickpea Stew (Easy in 30 Minutes)
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 inch fresh ginger grated
- 2 teaspoons curry powder or more to taste
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flaked more or less to taste
- 2 cans chickpeas drained and rinsed — 15 oz / 400 g each can
- 2½ cups vegetable broth or chicken broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 2 medium sweet potatoes about 12 ounces / 340 g — peeled and diced
- 5 ounces spinach
- ¾ teaspoon salt or to taste + black pepper
Instructions
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion (chopped) and cook for 4 minutes until soft. Stir in 3 cloves garlic, 1 inch fresh ginger (both grated), 2 teaspoons curry powder, and 1 teaspoon turmeric powder, ¼ teaspoon red pepper flaked, and cook for 1 more minute until fragrant.
- Simmer the Stew: Add 2 cans chickpeas, 2 medium sweet potatoes (peeled and diced), 1 can crushed tomatoes, 2½ cups vegetable broth, ¾ teaspoon salt, and pepper. Stir, bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
- Add the Greens: Stir in 5 ounces spinach and cook for 1 more minute, just until wilted. Taste and adjust for salt and seasoning.
- Serve and Enjoy: Taste and adjust seasoning. Serve warm with rice or bread. Add a spoonful of Greek yogurt, a squeeze of lemon, and fresh herbs on top for extra flavor.
Notes
- Olive oil → avocado oil or light coconut oil
- Onion → shallots or leeks
- Garlic → garlic powder or minced shallots
- Fresh ginger → ground ginger or omit if you prefer a milder flavor
- Curry powder → garam masala or mild yellow curry paste
- Turmeric powder → fresh turmeric root or curry powder
- Red pepper flakes → cayenne pepper or chili powder
- Chickpeas → white beans or lentils
- Crushed tomatoes → diced tomatoes or tomato puree
- Vegetable broth → chicken broth or bouillon powder dissolved in water
- Sweet potatoes → regular potatoes, butternut squash, or carrots
- Spinach → kale or Swiss chard
- Greek yogurt (optional) → low-fat Greek yogurt or Skyr for extra protein
- Rinse the chickpeas: Wash canned chickpeas well to remove extra sodium and the tin flavor.
- Sauté for flavor: Always cook the onion, garlic, ginger, and spices first for a rich, aromatic base.
- Adjust consistency: If the stew feels too thick, stir in a splash of broth or water until smooth and creamy. If it’s too thin, simply simmer uncovered for a few more minutes to let it thicken naturally.
- Add greens last: Stir in spinach just before serving to keep it bright and fresh; kale needs a bit longer.
- Batch cook and freeze: This one pot vegetarian meal stores well for busy days—refrigerate up to 4 days or freeze for 3 months.
- Balance the flavor: A squeeze of lemon adds brightness and enhances the cozy turmeric and ginger soup flavor.
Nutrition
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