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–+ servings

Greek-Style Lemon Chickpea Stew

This creamy Greek-style chickpea stew is a cozy 30-minute vegan dinner made with lemon, spinach, and coconut cream. Perfect for busy weeknights, meal prep, and healthy plant based comfort food.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 410

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

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.
    2 tablespoon olive oil, 1 cup onion
  • 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
  • Add lemon and chickpeas: Mix in the lemon zest and juice, then add the chickpeas. Season with salt and pepper, then pour in most of the coconut cream.
    salt, 15 ounces chickpeas, 2 lemons, 1 ½ cup unsweetened coconut cream
  • Blend and stir: Blend some of the chickpeas with a splash of coconut cream until creamy, then stir it into the pan. This helps thicken the stew and create a silky texture.
  • Simmer: Let the stew bubble gently for about 10 minutes until slightly thickened and flavorful.
  • Finish with spinach: Stir in the fresh spinach and cook until wilted and vibrant green.
    2 cups fresh baby spinach
  • Serve: Divide into bowls, drizzle with chili oil, sprinkle with fresh herbs, and enjoy!
    chili oil, fresh herbs, black pepper