Home » Blog » Loaded Vegan Chickpea Stew Recipe!

Healthy vegan chickpea stew!
Healthy vegan chickpea stew!

Loaded Vegan Chickpea Stew Recipe!

Loaded vegan chickpea stew recipe!

Easily and confidently cook your way to health with this healthy vegan chickpea stew recipe!

This stew has got it all! Delicious creamy sauce, healthy herbs and spices, and protein. In short, everything you need to rest and recover your body after a tough practice or working day.

Now a few years ago, the internet was all about #thestew which was made by the New York Times magazine, I think, and, I get it, it’s good, but it could be SO MUCH BETTER. How so? It could have more veggies, less cream and less oil – and still be incredible! Seriously, I love my take on it because it’s such a ‘treat yo self’ food while also jam-packed with nutritious things.


This kind of food is also perfect for VATA dosha types! If you don’t know your type OR want to know a little more, I totally recommend Sahara Rose’s (https://iamsahararose.com/) and her quizzes.


Makes about two portions.


What you need:


1 can of chickpeas (400g)

Small handful of Enokitake (or any!) mushrooms

1 bok choy

2 spring onions

100g tempeh

¼ broccoli

½ lemon or lime (juice)

½ can coconut milk

500ml veggie stock

2 large or 4 small cloves of garlic

1 fresh chilli

1-2 thumbs of ginger

1 tbsp ground turmeric

1 tsp paprika

1 tsp chilli flakes

1 tsp cumin

Handful of coriander



1 medium sized pan


Healthy vegan chickpea stew recipe:

  1. OK, start by chopping up the garlic, ginger and chill (GGC) nice and small. Set a tablespoon (tbsp.) of oil going on a low heat in the pan. Add the chopped up GGC and drain the chickpeas. (Option to save the aquafaba for a future recipe, like mayonnaise!) Add the chickpeas and spices – turmeric, paprika, chilli flakes and cumin – and stir. Let them cook and crisp for at least five minutes.
  2. With your cooking utensil, squish the chickpeas a little so they crush a little bit. This releases the starch they have inside them and will thicken the stew. Yaaaaaay! Option to take out some chickpeas before squishing them for garnish reasons. Otherwise, tip in the veggie stock, coconut milk, tempeh and mushrooms, and cover.
  3. Let your stew simmer for at least 20 minutes, stirring occasionally and adding extra water if it’s getting a little stuck or dry.
  4. Now add in the bok choy, broccoli, spring onions and tempeh. I like medium-sized lumps of tempeh, big lumps of broccoli, and the biggest bok choy leaves sliced in half. Spring onions I like super small so they’re really integrated. Roughly chop and add the fresh coriander too.
  5. Once your broccoli is cooked to your like (I go for just a few minutes), turn off the heat and plate up! I like to add a squeeze of lime juice at this point too.


Result? This delightfully YELLOW and healthy vegan chickpea stew is so so tasty and can be adapted to whatever vegetables you have!


My key and constant ingredients are: ginger, turmeric, chickpeas and coconut cream.


More or less everything else can be substituted! Swap tempeh for pan-fried tofu! Vary the mushroom type! Reach for pumpkin or carrot! Whatever you are feeling that day and whatever needs used up from the fridge (or if you’re super lucky, the garden!).


I hope you try this recipe and I hope it brings you joy! It certainly does for me. And let me know how you get on in the Facebook group!

Enjoyed this recipe? Check out my recipe for vegan and Vietnamese tofu and tomato noodle soup!

Namaste yogis

Lolli the Yogicorn xxx

Leave a Reply

Your email address will not be published. Required fields are marked *