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Crockpot spiced chickpea stew with coconut milk, greens, yogurt, fresh herbs, and pita, served in a white bowl.

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

5 from 1 vote
This Crockpot Spiced Chickpea Stew is a cozy, slow-cooker take on Alison Roman’s iconic recipe. Made with chickpeas, coconut milk, turmeric, ginger, and greens, it’s creamy, spiced, and deeply comforting — perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings : 6 servings

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Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp ginger, freshly grated
  • 1 ½ tsp ground turmeric
  • ½ tsp ground corriander
  • ½ tsp cumin
  • 1 tsp crushed red pepper flakes, adjust to taste
  • 2 cans chickpeas, drained and rinsed
  • 2 cans full-fat coconut milk
  • 2 cups vegetable broth, or bone broth for more protein
  • 2 cups chopped kale or Swiss chard, stems removed
  • 1 to 2 scoops collagen powder, (optional for extra protein)
  • 1 tsp kosher salt, more to taste
  • juice of 1 lime
  • fresh cilantro, chopped, for garnish
  • fresh mint, chopped, for garnish
  • plain Greek yogurt or coconut yogurt, for serving (optional)
  • toasted pita , for serving (optional)
Start Cooking

Instructions
 

  1. Sauté aromatics in crockpot
    Turn crockpot to the sauté (or high heat) setting. Add 2 tablespoons olive oil and 1 large chopped onion; cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 2 tablespoons grated ginger, 1 ½ teaspoons turmeric, ½ teaspoon ground coriander, ½ teaspoon cumin, and 1 teaspoon red pepper flakes; cook 1 to 2 minutes until fragrant.
    Onions, garlic, ginger, and spices sautéed in crockpot for spiced chickpea stew.
  2. Coat the chickpeas
    Add 2 cans drained chickpeas and stir well to coat in the spices. Cook until chickpeas start to lightly brown (5 to 10 minutes).
    Then, remove about half of the chickpeas and set aside in a bowl in the fridge for later.
    Chickpeas coated in turmeric and spices cooking in crockpot for spiced chickpea stew.
  3. Slow cook
    Add 2 cans coconut milk and 2 cups vegetable or bone broth to the crockpot. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until flavors are rich and stew is creamy.
    Crockpot spiced chickpea stew with coconut milk and turmeric base simmering in slow cooker.
  4. Finish
    Lightly mash the chickpeas that have been cooking in the crockpot with the back of a spoon then stir in the reserved chickpeas, 2 cups chopped kale or Swiss chard, the juice of 1 lime, and salt (to taste). Optionally, add 1 to 2 scoops of collagen powder for extra protein (flavor and texture will not be affected). Cook another 10 to 15 minutes, until greens are wilted and flavors are balanced. Taste and adjust seasoning.
    Slow cooker spiced chickpea stew with kale, coconut milk, and chickpeas before stirring together.
  5. Serve
    Ladle into bowls and top with a dollop of yogurt, plus chopped cilantro and mint and an optional side of pita bread.
    Crockpot spiced chickpea stew with coconut milk, greens, yogurt, fresh herbs, and pita, served in a white bowl.

Nutrition

Calories: 453kcalCarbohydrates: 27gProtein: 13gFat: 35gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 864mgPotassium: 584mgFiber: 8gSugar: 1gVitamin A: 821IUVitamin C: 10mgCalcium: 103mgIron: 7mg

Notes

Inspired by Alison Roman: A crockpot version of her beloved Spiced Chickpea Stew With Coconut and Turmeric.
Refrigerates up to 4 days or freezes up to 3 months.
For extra protein, add 1 to 2 scoops of collagen powder (flavor and texture will not be affected).