This Greek-Style Lemon Chickpea Stew is everything I crave in a cozy one-pot: creamy, bright, and full of Mediterranean flavor. Inspired by traditional Greek soups like revithia and avgolemono, this one-pot wonder combines tender chickpeas, tangy lemon, and a creamy coconut broth (no eggs needed!).
It’s naturally vegan, easy to make, and ready in about 30 minutes. I love serving it with warm pita or a sprinkle of fresh herbs on top.
Ingredients
- Onion – Yellow or white onion both work. I like to dice it small so it melts into the stew.
- Garlic – I go heavy on garlic (no regrets). Feel free to adjust to your taste.
- Salt and black pepper – Season the stew generously as chickpeas need flavor.
- Italian seasoning – Not traditional, but I love how it ties everything together. You can swap it for oregano and thyme if that’s what you have.
- Cooked chickpeas – I usually use 2 cans (drained and rinsed), but if you’ve got cooked-from-scratch chickpeas, even better. Just aim for about 3 cups.
- Lemons – Use both the zest and juice. Fresh is a must—bottled lemon juice doesn’t have the same brightness. For extra lemony-flavor, add some lemon flesh to the stew!
- Coconut milk or coconut cream – I use full-fat for creaminess. If you’re not a fan of coconut, try cashew cream or oat milk with a thickener.
- Baby spinach – Toss it in at the end. Kale or chard also work if you want something heartier.
- Chili oil and herbs (for topping) – Totally optional, but I highly recommend a drizzle of chili oil and a sprinkle of fresh parsley or dill to finish. It makes a big difference!
- For more vegan dinners, try my chickpea curry and sweet potato kale bowls next.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Chickpea Stew
- Sauté the aromatics – Heat oil in a large skillet or pot. Add diced onion and cook until translucent. Stir in minced garlic and cook until fragrant.
- Season – Add salt, pepper, Italian seasoning, bay leaves, lemon zest, and lemon juice. Stir well.
- Add the chickpeas and coconut milk – Pour in the chickpeas and coconut milk. Simmer everything for 10–15 minutes.
- Thicken (optional) – Blend a portion of the chickpeas with a splash of coconut milk and stir it back into the pot to thicken the stew. Or, simply let it simmer longer until thickened to your liking.
- Add spinach – Stir in the spinach and cook just until wilted.
- Serve – Drizzle with chili oil and top with fresh herbs before serving.
Tips
- Not a fan of coconut? – Swap in cashew cream, oat milk + a spoon of cornstarch, or even plain unsweetened soy creamer. Just make sure it’s neutral-flavored. For non-vegan version, heavy cream works just fine.
- Want it thicker? – I like to blend a ladle of chickpeas with some broth or coconut milk and stir it back in. Makes it extra creamy without any flour or thickeners.
- Toss in cooked rice or quinoa – Makes it more filling if you're serving a crowd or just extra hungry.
- Let it sit – This stew is even better the next day. The flavors mellow and deepen overnight, so go ahead and meal prep it.
- Garnish like a Greek – Fresh dill, parsley, or even a few Kalamata olives on top adds a briny pop that really works here.
- Add nutritional yeast or vegan Parmesan – I sometimes stir in a spoonful of nooch or sprinkle vegan Parm on top. It adds a nice savory, cheesy layer that pairs beautifully with the lemon.
Storing Leftovers
- To Store. Let the stew cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavor actually improves overnight!
- To Reheat. Warm it on the stovetop over medium heat or microwave in 1-minute bursts, stirring in between. Add a splash of water or broth if it thickens too much in the fridge.
More Chickpea Recipes
- Mediterranean Chickpea Salad
- Sesame Sticky Chickpeas
- Chickpea Burgers
- Chickpeas Skillet With Sun-Dried Tomatoes
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Recipe Card
Greek-Style Lemon Chickpea Stew
This Lemon Chickpea Stew is cozy, creamy, and packed with plant-based protein. Bright lemon, coconut milk, and spinach make it the perfect weeknight vegan meal.
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INGREDIENTS
- 2 tablespoon olive oil, or avocado oil
- 1 cup onion, diced
- 4 teaspoon garlic, minced
- salt, to taste
- black pepper, to taste
- ½ teaspoon Italian seasoning
- 2 bay leaves
- 2 can (15 ounce) chickpeas, if using raw use 1 cup, soak overnight and cook until soft before starting to cook the stew
- 2 lemons, you’ll need both zest and lemon juice
- 1 ½ cup unsweetened coconut cream , or coconut milk, divided
- 2 cups fresh baby spinach
- chili oil, for serving
- fresh herbs, for serving
INSTRUCTIONS
- Prep the aromatics: Heat the oil in a large skillet or pan over medium heat. Add diced onion and sauté until soft and translucent.1 cup onion, 2 tablespoon olive oil
- Add garlic and herbs: Stir in the garlic, Italian seasoning, and bay leaves. Cook until fragrant, about 1 minute.
- Add lemon and chickpeas: Mix in the lemon zest and juice, then add one can of chickpeas (or half if using homemade). Season with salt and pepper. Add coconut milk.salt, black pepper, 2 can (15 ounce) chickpeas, 2 lemons, 1 ½ cup unsweetened coconut cream
- Blend and stir: Blend the remaining chickpeas with a splash of coconut milk until creamy, then stir it into the pan. This helps thicken the stew and make it extra creamy. If you want to skip this step, just let the stew simmer a bit longer until it reaches your desired thickness.1 ½ cup unsweetened coconut cream
- Simmer: Let the stew bubble gently for about 10 minutes to thicken and develop flavor.
- Finish with spinach: Stir in the fresh spinach and cook until wilted.2 cups fresh baby spinach
- Serve: Divide into bowls, drizzle with chili oil, sprinkle with fresh herbs, and enjoy!chili oil, fresh herbs
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NOTES
- Lemons - you can also add some lemon flesh, however I think it makes it too lemony and a little bitter.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was inspired by LazyCatKitchen.
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