Chickpea Turmeric Stew: Creamy, Healing & Gut‑Friendly
This golden, creamy Chickpea Turmeric Stew is comfort food with a purpose—packed with turmeric, ginger, and hearty chickpeas floating in a coconut-milk broth that’s both nourishing and deeply satisfying. It’s the perfect healing recipe: anti-inflammatory, gut-supportive, and absolutely crave-able. Inspired by the viral “The Stew” from Alison Roman in NYT Cooking , this version uses clean, high-heat oils and non-GMO organic ingredients—exactly what your holistic nutrition and fitness clients in Avon Lake are all about. It’s beginner-friendly, easy to prep, and adaptable to any dietary preference, from vegan to dairy-inclusive. Let’s dive in.
Why You’ll Love This Recipe
Inflammation fighter: Turmeric + ginger deliver powerful anti-inflammatory benefits that support recovery and overall health.
Digestive aid: Chickpeas provide fiber and plant-based protein, gently filling and digesting well during post-fast meals.
Balanced-fat goodness: Coconut milk and avocado oil offer stable fats, perfect for hormone balance and stable energy.
Simple & nourishing: One-pot comfort with big flavor, minimal dishes—ideal for busy clients.
Family-friendly & flexible: Easily goes vegan or adds Greek yogurt for creaminess and protein.
Ingredients
¼ cup high-heat–safe oil (avocado oil or ghee/olive oil)
4 garlic cloves, minced
1 medium yellow onion, finely diced
1 (2″) knob fresh ginger, grated
1½ tsp ground turmeric (or grated fresh)
1 tsp mild chili flakes (optional)
2 × 15‑oz cans organic chickpeas, drained & rinsed
2 × 15‑oz cans full-fat organic coconut milk
2 cups low-sodium vegetable stock
1 large bunch organic kale, Swiss chard, or spinach, stems removed + chopped
1 cup fresh mint or cilantro leaves, chopped
Sea salt & freshly ground black pepper, to taste
How to Make It
Heat oil in a heavy-bottom pot over medium heat. Add garlic, onion, and ginger; season with salt and pepper. Sauté until onion is transluscent (~5 min).
Stir in turmeric and chili; add chickpeas and cook until sides crisp slightly (~8–10 min).
Mash about ⅓ of chickpeas in the pot to release starch—this thickens the stew.
Pour in coconut milk and stock; stir, season, and bring to a gentle simmer. Cover and reduce heat to low (~30 min), stirring occasionally.
Add greens and cook until wilted (3–7 min, depending on your choice).
Taste & adjust salt, pepper, and heat as needed.
(Tips & Variations)
Sub swaps: Use ghee or tallow instead of oil for added fat-soluble nutrients.
Protein boost: Stir in a scoop of collagen peptides (unflavored).
Fun add-ins: Toasted coconut + mustard seeds, sliced mushrooms, or a squeeze of lemon/lime at the end for brightness.
When to Eat
Enjoy as Meal 1 (post-fast) with a roomy spoonful of fats and probiotics (like coconut yogurt), or as Meal 2 alongside steamed veggies for a hearty, carb-light dinner. It’s phase-friendly and works for clients in detox, fat-adaptation, or reset phases.
Loved this cozy healing stew? Add it to your cookbook rotation, snap a bowl, and tag me so I can cheer you on 🔥 Want more gut‑supporting one‑pot meals? Hit up the 21‑Day Reset inside Trainerize and get ready to glow.
Sources
Roman, A. “Spiced Chickpea Stew With Coconut and Turmeric,” Alison Roman / NYT Cooking (alisoneroman.com, northcarolinacharm.com, adreskitchen.com, instantpoteats.com, kitchenkonfidence.com)
“Turmeric Chickpea Stew,” Yup It’s Vegan (yupitsvegan.com)
