Chickpea and Coconut Milk Stew


Chickpea and Coconut Milk Stew

Chickpea and Coconut Milk Stew

A hearty vegan stew.


  • 1 cup coconut oil
  • 1 cup sliced yellow onion (about 1 medium)
  • 1 cup eggplant, cubed
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 tablespoon freshly minced ginger
  • 5 cups vegetable stock
  • 3/4 cup pe
  • 1 1/2 cups dry chickpeas
  • 3/4 cup peeled, diced carrots
  • 5 cups vegetable stock
  • 1 cup sweet potato, peeled and cubed
  • 1/2 cup coconut milk
  • 1 1/2 teaspoons lime juice
  • salt and pepper to taste


  1. Melt coconut oil in a 6 quart stock pot on medium heat. Saute the onion until slightly browned.
  2. Add eggplant, and cook until lightly browned.
  3. Add the red pepper flakes, chili powder, minced garlic and minced ginger. Heat until you just begin to smell them, stirring constantly.
  4. Add the stock, chickpeas, and carrots. Bring to a boil on high. Reduce heat, partially cover, and simmer until the beans are done.
  5. Add the sweet potato, and cook until tender.
  6. Stir in the coconut milk and lime juice. Check seasonings.
  7. Heat through, and serve hot.


A recipe usually indicates whether to use refined or unrefined coconut oil. Either works in this recipe. If you want a slight coconut taste, use unrefined.

It's likely that when you open the coconut milk, it will be solid on top with water underneath. In other words, open carefully. Any excess can be frozen.

I love spicy food, so I use chili powder and red pepper flakes in addition to black pepper. Spice to your preferences.


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