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Anti-Inflammatory Chickpea Stew with Turmeric & Ginger Recipe

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4.2 from 54 reviews

This Anti-Inflammatory Chickpea Stew with Turmeric & Ginger is a hearty, nourishing vegan stew packed with nutrient-dense ingredients known for their health benefits. Featuring chickpeas, sweet potatoes, turmeric, and ginger, this comforting dish combines aromatic spices with creamy coconut milk and fresh baby spinach for a delicious and wholesome meal perfect for boosting wellness and fighting inflammation.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 2 shallots, diced
  • 3 large carrots, diced
  • 1 medium sweet potato, peeled and chopped into 1/2-inch chunks
  • 5 oz. baby spinach

Spices and Seasonings

  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper

Liquids

  • 1 tablespoon olive oil
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) light coconut milk

Proteins and Toppings

  • 1 can chickpeas, drained
  • 2 tablespoons hemp seeds (optional)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced shallots, carrots, sweet potato, and kosher salt. Cook, stirring occasionally, for 7-8 minutes until the vegetables are softened and slightly fragrant.
  2. Add Spices and Liquids: Stir in the ground ginger, turmeric, and freshly ground black pepper. Cook for an additional 1 minute to toast the spices. Then add the low-sodium vegetable broth, light coconut milk, and drained chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the sweet potatoes are tender.
  3. Blend the Soup: Using an immersion blender, pulse the stew for 8-10 seconds to partially blend while keeping some texture. If you do not have an immersion blender, carefully transfer half of the soup to a regular blender and blend until smooth, then return it to the pot. Stir well.
  4. Add Spinach and Final Seasoning: Stir in the baby spinach and cook until the spinach is wilted, about 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if desired.
  5. Serve: Ladle the stew into bowls and sprinkle with hemp seeds if using. Serve warm and enjoy an anti-inflammatory, nutrient-rich meal.

Notes

  • Use low-sodium vegetable broth to control the salt content according to your preference.
  • The hemp seeds add a nice crunch and boost of healthy fats but can be omitted if unavailable or undesired.
  • You can substitute kale or Swiss chard for spinach if you prefer a heartier green.
  • If you want a completely smooth texture, blend the entire soup after step 2 before adding spinach.
  • For an oil-free version, omit the olive oil and start by sautéing the vegetables in a small amount of broth.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Vegan, Plant-Based, Healthy
  • Diet: Vegan

Find it online: https://allyumcooks.com/anti-inflammatory-chickpea-stew-with-turmeric-and-ginger-recipe/