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Chickpea curry stew
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5 from 1 vote

Chickpea Curry Stew

This Chickpea curry stew is full of bold flavors and aromas. Curry powder, fresh ginger, garlic, and turmeric come together for a cozy and amazingly healthy stew!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: brunch, dinner, lunch
Cuisine: Indian
Keyword: chickpea curry, chickpea recipes, curry recipes, curry soup, curry stew, vegan curry
Servings: 4 people


  • 1-2 tablespoon olive oil
  • 1 small white onion diced
  • 1 ½ inch chopped ginger root
  • 4 medium carrots sliced
  • 3 large cloves of garlic grated or minced
  • 2 cans chickpeas drained
  • 1 can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 ½ cups chopped kale I remove leaves from the stem
  • 1 tablespoon yellow curry powder
  • 1 teaspoon salt (divided) or more to taste
  • ½ teaspoon pepper or more to taste
  • 1 teaspoon turmeric powder optional ( I add for color and health benefits)
  • ½ teaspoon red pepper flakes optional
  • Garnish with fresh mint, fresh cilantro, or swirls of coconut cream.


  • In a soup pot add olive oil and on medium-low heat saute onions, ginger, and carrots for about 3-4 minutes. Sprinkle a ½ teaspoon of the salt and some pepper and stir well.
  • Add garlic and both cans of drained chickpeas and cook, stirring often, for about 5 minutes.
  • Sprinkle the curry powder and turmeric over everything in the pot and stir.
  • Mix in the can of coconut milk and both cups of vegetable broth. Stir well and bring to a simmer.
  • Add the cup and a half of chopped kale and mix well. Simmer for about 20-30 minutes smashing some of the chickpeas with the back of your mixing spoon to make it a little thicker. (As this simmers it will get thicker like a stew.)
  • Turn down to low and add pepper flakes if desired.
  • Garish with your favorite toppings like pepper flakes, mint, a little coconut cream, or Thai basil and serve.
  • I like to serve with jasmine rice!