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–+ servings
Hearty turmeric chickpea stew served with yogurt and lemon.

Turmeric Chickpea Stew (Easy in 30 Minutes)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (625 ml) 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 (150 g) spinach
  • ¾ teaspoon salt or to taste + black pepper

  • 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.
    Step 1 – Cooking onion garlic ginger and spices in olive oil for turmeric chickpea stew base.
  • 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.
    Step 2 – Simmering chickpeas sweet potatoes and tomatoes in pot for creamy turmeric chickpea stew.
  • Add the Greens: Stir in 5 ounces spinach and cook for 1 more minute, just until wilted. Taste and adjust for salt and seasoning.
    Step 3 – Stirring fresh spinach into turmeric chickpea stew until wilted and vibrant green.
  • 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.
    Step 4 - Serving turmeric chickpea stew with Greek yogurt bread lemon and herbs for extra flavor.
Substitutions
  • 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
 
Tips
  • 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.
 
Storage
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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