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–+ servings
Julia

Greek-Style Lemon Chickpea Stew

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Calories: 779
Ingredients Method Nutrition Notes

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
  • 15 ounces 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

Method
 

  1. 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
  2. Add garlic and herbs: Stir in the garlic, Italian seasoning, and bay leaves. Cook until fragrant, about 1 minute.
    4 teaspoon garlic, ½ teaspoon Italian seasoning, 2 bay leaves
  3. 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, 15 ounces chickpeas, 2 lemons, 1 ½ cup unsweetened coconut cream
  4. 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
  5. Simmer: Let the stew bubble gently for about 10 minutes to thicken and develop flavor.
  6. Finish with spinach: Stir in the fresh spinach and cook until wilted.
    2 cups fresh baby spinach
  7. Serve: Divide into bowls, drizzle with chili oil, sprinkle with fresh herbs, and enjoy!
    chili oil, fresh herbs
  8. If you loved this recipe, please leave a 5-star rating and review below!

Nutrition

Calories: 779kcalCarbohydrates: 83gProtein: 23gFat: 43gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 63mgPotassium: 1384mgFiber: 9gSugar: 3gVitamin A: 1762IUVitamin C: 42mgCalcium: 273mgIron: 8mg

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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