Crockpot Spiced Chickpea Stew (Inspired by Alison Roman’s)

Are you a fan of Alison Roman’s “The Stew”? This Crockpot version of her Spiced Chickpea Stew takes everything you love about her original and adapts it into an easy, set-it-and-forget-it meal.

There’s a reason Alison Roman’s Spiced Chickpea Stew With Coconut and Turmeric became an internet sensation and has even been coined “The Stew.”

This crockpot version takes everything we love about her original and adapts it into an easy, set-it-and-forget-it meal.

You’ll still get the same golden turmeric base, creamy coconut broth, and chickpeas in two textures (half simmered into the stew, half stirred in at the end for bite), but with the convenience of slow cooking.

What I love most is how the flavors develop as it cooks — the chickpeas soak up the aromatics, the coconut milk turns silky, and the greens add freshness at the very end.

It’s the kind of recipe you can prep in the morning and come back to in the evening, greeted by a fragrant pot of comfort food that feels like a warm hug at the end of a long day.

Why You’ll Love This Spiced Chickpea Stew

Making this crockpot spiced chickpea stew couldn’t be easier. With just a few simple steps, you’ll have a cozy, flavor-packed meal ready to serve.

• Comforting & cozy – A hearty stew that’s perfect for chilly days.
• Set it and forget it – The crockpot does all the work.
• Full of rich flavor – Creamy coconut milk, warm spices, and fresh herbs.
• Super nutritious – Packed with plant-based protein, fiber, and healthy fats.
• Meal prep friendly – Stores well for easy lunches and dinners all week.

Craving another nourishing classic? My Healing Crockpot Chicken Noodle Soup is the ultimate comfort recipe.

Ingredients You’ll Need

• Aromatics: Onion, garlic, and ginger build a flavorful base for the stew.
• Spices: Turmeric, ground coriander, cumin, and red pepper flakes add warmth, color, and gentle heat.
• Chickpeas: The star ingredient, giving the stew body and plant-based protein.
• Coconut milk: Creates a creamy, luscious broth with subtle sweetness.
• Vegetable or bone broth: Balances the richness of the coconut milk.
• Kale or Swiss chard: Adds freshness, color, and extra nutrients.
• Lime juice: A bright finishing touch that lifts the stew.
• Cilantro and mint: Fresh herbs that add brightness and a fragrant finish.

Looking for more crockpot recipes? This High-Protein Crockpot Chicken Tortilla Soup is hearty, satisfying, and packed with flavor.

How to Make This Spiced Chickpea Stew in the Crockpot

This soup comes together easily in the slow cooker with just a few simple steps:

Start by sautéing the aromatics (onion, garlic, and ginger) directly in the crockpot until softened and fragrant. Stir in the spices, letting them bloom in the oil for a couple of minutes.

Add the chickpeas and toss until well coated, cooking until they take on a little color. Scoop out about half and set them aside in the fridge to stir back in later for extra texture.

To the crockpot, add the coconut milk and broth. Cover and let it slow cook until the flavors deepen and the stew turns rich and creamy.

Just before serving, stir in the reserved chickpeas, the greens, lime juice, salt, and optional collagen powder. Let everything warm through, then taste and adjust the seasoning.

Ladle into bowls and finish with fresh cilantro, mint, and a dollop of yogurt if you like.

Other Cooking Methods

Don’t have a crockpot on hand? You can still make this spiced chickpea stew on the stovetop or in the Instant Pot.

Stovetop Method

1. Heat olive oil in a large Dutch oven or heavy pot. Sauté the onion, garlic, and ginger until softened and fragrant.
2. Stir in the spices and chickpeas, cooking until the chickpeas are well coated and lightly browned. Remove half the chickpeas and set aside.
3. Add the coconut milk, broth, and salt. Bring to a simmer and cook uncovered for 30 to 35 minutes, stirring occasionally, until the stew thickens.
4. Stir in the reserved chickpeas, greens, and lime juice. Cook for another 5 minutes until the greens are wilted.
5. Serve hot, garnished with yogurt, cilantro, and mint.

Instant Pot Method

1. Use the sauté function to cook the onion, garlic, and ginger in olive oil until softened.
2. Stir in the spices and chickpeas. Cook until coated and starting to brown, then remove half the chickpeas and set aside.
3. Add the coconut milk, broth, salt, and pepper. Lock the lid and cook on high pressure for 10 minutes, then quick release.
4. Stir in the reserved chickpeas, greens, and lime juice. Let sit on warm for 5 to 10 minutes until the greens are wilted.
5. Serve hot, garnished with yogurt, cilantro, and mint.

Storage & Meal Prep

• Refrigerator: Let the stew cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it thickens too much.
• Freezer: Cool the stew fully, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop until warmed through.
• Meal Prep Tips: Store the yogurt and fresh herbs separately and add them right before serving.

For another vegetarian option, this Crockpot Butternut Squash & Red Lentil Curry is rich, flavorful, and surprisingly simple to make.

FAQ

More recipes you’ll love

• Healing Crockpot Chicken Noodle Soup
• High-Protein Crockpot Chicken Tortilla Soup
• Crockpot Butternut Squash & Red Lentil Curry