Low Sodium Classic Coconut Chickpea Stew

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Classic Coconut Chickpea Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cooked rice or naan, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!