Spiced Coconut Chickpea & Roasted Veg Stew

A cozy, plant-based stew packed with warming spices, creamy coconut, and roasted veg. Perfect for busy weeknights when you want comfort without the fuss.

Pivoting away from the desserts for a bit with a new series for quick and easy weeknight dinners. Weeknights always call for something easy, nourishing, and full of flavour. This spiced coconut chickpea stew comes together fast and hits all the right cozy notes.

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@cookwitheugeneSpiced coconut chickpea & roasted veg stew - 100% plant based easy weeknight dinner 🍽️ . . . Ingredients: • 1 medium sweet potato • 1 tbsp olive oil • Handful green beans, cut into thirds • 1 small red onion, finely diced • 230g tinned chickpeas, drained • 1 lime, halved • 40g creamed coconut • 1 tsp vegetable stock powder • 1 tbsp tomato paste • 1 tsp smoked paprika • ½ tsp ground cumin • 80g spinach • 4 cherry tomatoes, halved • Small handful fresh coriander, roughly chopped • A pinch of chili flakes for heat Method: 1. Preheat oven to 220°C (fan) or 190°C for air fryer. Toss the sweet potato in olive oil, salt, and pepper. Roast on a lined tray for 20–25 mins (or air fry for 18 mins) until soft and caramelised. 2. In a jug, dissolve creamed coconut and stock powder in 300ml hot water.Chop green beans, onion, garlic, and halve the cherry tomatoes.Set chickpeas aside, and chop coriander. Squeeze half the lime. 3. In a pan, heat 1 tbsp oil over medium heat. Add onion and green beans. Sauté until softened, about 5–7 mins. Add tomato paste, paprika, cumin, and chili flakes. Stir in chickpeas, cherry tomatoes, and the coconut stock mixture. Simmer for 8–10 mins until thickened. Season with salt, pepper and lime juice. 4. Add the spinach in the last 2 minutes of cooking. 5. Fold roasted sweet potato and chopped coriander into the stew. Spoon into bowls, top with coriander and lime wedges. #weeknightdinners #plantbased #plantbasedstew #chickpeas #vegandinners #vegan #veggie #heartystew #veganstew

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Ingredients

• 1 medium sweet potato

• 1 tbsp olive oil

• Handful green beans, cut into thirds

• 1 small red onion, finely diced

• 230g tinned chickpeas, drained

• 1 lime, halved

• 40g creamed coconut

• 1 tsp vegetable stock powder

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• ½ tsp ground cumin

• 80g spinach

• 4 cherry tomatoes, halved

• Small handful fresh coriander, roughly chopped

• A pinch of chili flakes for heat

Method

1. Preheat oven to 220°C (fan) or 190°C for air fryer. Toss the sweet potato in olive oil, salt, and pepper. Roast on a lined tray for 20–25 mins (or air fry for 18 mins) until soft and caramelised.

2. In a jug, dissolve creamed coconut and stock powder in 300ml hot water.
   Chop green beans, onion, garlic, and halve the cherry tomatoes.
   Set chickpeas aside, and chop coriander. Squeeze half the lime.

3. In a pan, heat 1 tbsp oil over medium heat. Add onion and green beans. Sauté until softened, about 5–7 mins. Add tomato paste, paprika, cumin, and chili flakes. Stir in chickpeas, cherry tomatoes, and the coconut stock mixture. Simmer for 8–10 mins until thickened. Season with salt, pepper and lime juice.

4. Add the spinach in the last 2 minutes of cooking.

5. Fold roasted sweet potato and chopped coriander into the stew. Spoon into bowls, top with coriander and lime wedges.