Lime In The Coconut Chickpea Stew

By Gina Caputo

Lime In The Coconut Chickpea Stew

One day during quarantine I got a wild hair to use mostly pantry items to make a stew but I still wanted it to be high in protein. So I ended up making a chickpea on chickpea stew with a coveted can of coconut milk! This is easy, delicious and can be served on its own, over rice or you can dip pita or naan in it. AND if you listen to Harry Nilsson's song Coconut while you make it, it's guaranteed to be infused with that special spice called FUN.


  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 1 large yellow onion, diced
  • 1( 2-inch) piece ginger, finely chopped
  • Sea salt
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon red-pepper flakes
  • 1 medium or large sweet potato, peeled and diced
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bag Banza garbanzo bean rice prepared as directed OR 2 cups cooked rice or pasta of your liking, prepared as directed
  • 1 clamshell super greens or 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • Pepitas for serving
  • Limes for serving


  1. Heat 1/4 cup oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add turmeric, red-pepper flakes, chickpeas and sweet potato and season with salt. Cook, stirring frequently for about 8 to 10 minutes.
  3. Add coconut milk and stock, stir to combine and bring to a boil.
  4. Reduce to a simmer and cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. Use a potato masher to break some of the chickpeas and potatoes to make the stew a bit thicker, then keep simmering until you've reached your desired consistency.
  5. Meanwhile, prepare your Banza chickpea rice (or other rice or pasta) per directions on the package, drain and reserve until stew is nearly ready.
  6. Add greens and stir, making sure they’re submerged in the liquid and wilt just a bit. Add your rice or pasta and stir to combine.
  7. Divide among bowls and top with pepitas and a hearty squeeze of lime juice.