Creamy Chickpea and Tomato Stew -

This creamy chickpea and tomato stew is a cozy, one-pot dinner built for busy weeknights: pantry staples, bold flavor, and a silky finish without a lot of fuss.

Chickpeas simmer in a garlicky, spiced tomato base until everything tastes melded and rich. A splash of coconut milk (or cream) rounds it out, and a handful of greens makes it feel extra satisfying. Serve it with crusty bread, rice, or couscous to soak up every bit.

Why you’ll love this stew

One pot and about 30 minutes from start to finish
Budget-friendly, mostly pantry ingredients
Hearty but not heavy, with a creamy tomato broth
Easy to make vegan, dairy-free, or add meat if you want

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 to 4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 to 1/2 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1 1/2 cups low-sodium vegetable broth (or chicken broth)
3/4 cup full-fat coconut milk (or 1/2 cup heavy cream)
2 cups baby spinach (or chopped kale)
1 tablespoon lemon juice, plus more to taste
Salt and black pepper
Optional for serving: chopped parsley or cilantro, grated Parmesan (if using), crusty bread, rice, or couscous

How to make creamy chickpea and tomato stew

Sauté the aromatics: Warm olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic for 30 seconds.
Bloom the flavor: Add tomato paste, cumin, smoked paprika, and red pepper flakes. Cook, stirring, for 1 minute to deepen the flavor.
Simmer: Stir in crushed tomatoes, chickpeas, and broth. Bring to a gentle simmer and cook 10 minutes, stirring occasionally.
Make it creamy: Reduce heat to low. Stir in coconut milk (or cream) and simmer 3 to 5 minutes until silky.
Add greens and finish: Stir in spinach until wilted. Remove from heat and add lemon juice. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with herbs (and Parmesan if desired). Serve with bread or over rice.

Tips for the best flavor

Don’t skip the tomato paste step: Cooking it for a minute takes away any raw edge and boosts the stew’s richness.
Control the thickness: For a thicker stew, simmer a few extra minutes. For looser, add a splash more broth.
Make it extra hearty: Mash about 1/2 cup of chickpeas in the pot before adding the coconut milk.
Brighten at the end: Lemon juice (or a tiny splash of red wine vinegar) makes the tomato flavor pop.

Easy variations

Mediterranean: Add chopped olives and a pinch of oregano; finish with feta if you eat dairy.
Protein boost: Stir in shredded rotisserie chicken or browned Italian sausage before simmering.
More veggies: Add diced bell pepper with the onion, or stir in zucchini in the last 5 minutes.
Spicier: Add more red pepper flakes or a spoonful of harissa.

Storage and reheating

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze up to 3 months. Thaw overnight in the fridge for best texture.
Reheat: Warm gently on the stovetop over medium-low, adding a splash of broth if needed.