Creamy Lemon Chickpea Stew

Name: Creamy Lemon Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can of chickpeas, drained and rinsed; 1 can of coconut milk; 1 onion, diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 lemon, zested and juiced; 2 cups vegetable broth; Salt and pepper to taste; 2 cups fresh spinach

Highlighted under: Clean Inspiration

I absolutely love a hearty stew, especially one that combines creamy textures with bright, zesty flavors. This Creamy Lemon Chickpea Stew hits the mark perfectly. The chickpeas lend a wonderful creaminess, while the fresh lemon juice and zest add a refreshing brightness that elevates the dish. It’s a comforting yet vibrant meal that comes together in just under an hour, making it perfect for weeknight dinners or meal prep. Trust me, once you try this dish, it will become a staple in your kitchen.

Created by

Sybil Hawkes

Last updated on 2026-01-19T22:09:34.278Z

When I first made this Creamy Lemon Chickpea Stew, I marveled at how well the ingredients harmonize. The creamy base is crafted from coconut milk, which is enhanced with spices and a drizzle of lemon. What truly sets this stew apart is how the lemon zest and juice brighten the rich flavors, making each bite a delightful surprise.

During my experimentation, I discovered that allowing the stew to simmer helps deepen the flavor profile, allowing the spices to meld beautifully. One trick I love is adding a handful of fresh spinach right before serving for an extra boost of color and nutrients.

Why You'll Love This Recipe
Zesty lemon flavor that awakens your taste buds
Creamy texture that comforts and satisfies
Easy to prepare - perfect for a quick weeknight meal

Why Fresh Ingredients Matter

Using fresh spinach in this stew not only adds vibrant color but also enhances the overall flavor profile. Fresh spinach has a tender texture that wilts perfectly and melds with the creamy coconut milk. If you find it hard to get fresh spinach, frozen spinach can be a substitute, although it may require a bit more cooking time to ensure it's heated through and the excess moisture is evaporated.

The zest and juice of the lemon are crucial in this dish—they provide that necessary zing that cuts through the creaminess of the coconut milk. To maximize flavor, make sure to use a microplane for zesting, as it yields a more aromatic zest. If you're in a pinch, acutely sour oranges could serve as an alternative, though the essence of lemon is difficult to replicate.

Technique Tips for the Perfect Stew

When sautéing the onion and garlic, make sure the oil is at medium heat to avoid burning the garlic, which can become bitter. Look for the onion to turn translucent and slightly glossy before adding the spices. Cooking the spices with the aromatics for a minute allows their essential oils to release, enhancing the depth of flavor in the stew.

During the simmering phase, keep an eye on the mixture. A gentle simmer, indicated by small bubbles breaking the surface, is ideal. Rapid boiling can cause the coconut milk to separate and lead to a less creamy texture. If you find the stew too thick at any point, simply add a splash more vegetable broth to reach your desired consistency.

Ingredients

Main Ingredients

1 can of chickpeas, drained and rinsed
1 can of coconut milk
1 onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 lemon, zested and juiced
2 cups vegetable broth
Salt and pepper to taste
2 cups fresh spinach

Serve with crusty bread or over rice for a complete meal!

Instructions

Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, cumin, and smoked paprika, stirring constantly for an additional minute until fragrant.

Combine Ingredients

Pour in the vegetable broth and coconut milk. Bring to a gentle simmer and add the drained chickpeas. Stir in the lemon zest and juice, seasoning with salt and pepper. Simmer for 20 minutes, allowing the flavors to meld.

Finish with Spinach

Just before serving, stir in the fresh spinach and cook for another 5 minutes until wilted. Adjust seasoning as needed.

Serve warm and enjoy the delightful flavors!

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes for heat or garnishing with fresh parsley before serving.

Make-Ahead and Storage

This Creamy Lemon Chickpea Stew is a great candidate for meal prep, as its flavors deepen over time. After cooking, allow the stew to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to four days or frozen for up to three months. To reheat, simply warm it on the stovetop over low heat, adding a little vegetable broth to loosen the texture if it thickens too much.

If you plan to freeze the stew, consider omitting the spinach until you're ready to serve. Spinach tends to become mushy when frozen and reheated, so adding it fresh will ensure your dish retains its vibrant texture and flavor when served.

Serving Suggestions

Serve this stew over a bed of fluffy quinoa or brown rice to make it a filling meal. The earthy grains act as a perfect canvas to absorb the flavorful broth. You can also pair it with crusty bread to mop up the creamy mixture, making for a comforting winter meal.

For those looking to add more protein, consider topping the stew with roasted chickpeas for an added crunch or serve alongside grilled chicken or tofu. Adding toppings like fresh herbs or a dollop of yogurt can enhance the dish, providing contrast to the creamy base with fresh textures and flavors.

Questions About Recipes

→ Can I make this stew ahead of time?

Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits!

→ Is this recipe vegan?

Absolutely! This Creamy Lemon Chickpea Stew is entirely plant-based.

→ What can I serve with this stew?

It's delicious on its own or served with crusty bread, over rice, or even quinoa for a hearty meal.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well too. Just make sure to thaw and drain it before adding it to the stew.