This creamy chickpea stew is so delicious and perfect for a quick meal. Pair it with your favorite bread to dip! The best for chilly nights.
On cold nights all I crave is something cozy and delicious. This creamy chickpea stew is just perfect for that. You only need a few ingredients like a can of chickpeas, some kale (or any greens), leeks, onions, garlic, and a can of coconut milk.
Coconut Milk
I love using coconut milk in creamy soups. It adds a nice flavor and coconut milk is great to just keep around the house. If you don’t have coconut milk you can always swap it for a non-dairy milk you like as long as it is unflavored and unsweetened. I use the lite coconut milk because I find it still adds everything I want the coconut milk to without as many of the calories. However, you can always use full fat too!
What to Enjoy this with
I am a big soup and salad girl! So, I say pair this with a nice hearty salad. Another fun option is of course a sandwich. The soup has a lot of flavor on it’s own from the leeks so it is also great for dipping bread into. You can enjoy this soup with anything you like. If you wanted to make it even heartier you could also add in some pasta or rice.
More Soup/Stew Recipes
Creamy Chickpea Stew FAQ
- How long does stay good? I would say up to 2 to 3 days in the fridge. You may need to add some water when you reheat it.
- How to reheat it? You can either warm it on the stove or in the microwave.
- Can I sub the chickpeas? Sure, you could use cannellini beans if you wanted.
- Can I use dried chickpeas? If you prepped them ahead of time.
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Creamy Chickpea Stew
Ingredients
- 2 tablespoons (22g) vegan butter
- ¼ sweet onion chopped (about 2.5 ounces/70g)
- 1 leek trimmed & cleaned, chopped (about 4 ounces/118g)
- 1 teaspoon or 2 cloves (7g) minced garlic
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes or to taste
- 1 can (15.5 ounces/439g) chickpeas, drained and rinsed
- 1 cup (240ml) veggie broth
- 1 cup (240ml) lite coconut milk
- 1 cup (42g) kale
Instructions
- In a medium pot melt the vegan butter over low heat. Once melted add the onion, leeks, and garlic. Sauté over medium low heat for 7 minutes or until fragrant and the onions and leeks are translucent. Add the salt, black pepper, and red pepper flakes stirring occasionally.
- Then add in the chickpeas and cook for another minute just to coat in the flavors.
- Add the veggie broth, coconut milk, and kale.
- Raise the heat to medium high and then bring to a boil for 8 to 10 minutes until kale is wilted.
- Once the kale is wilted and cook down taste the soup, add any star seasonings if desired.
- Add to a bowl and as an optional topping add some fried onions.
Video
Notes
- Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission.
- Vegan butter used is Earth Balance
- I prefer lite coconut milk but if you want to use full fat that will be great too
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
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