Alison Roman’s  Spiced Chickpea Stew

The viral recipe for Alison Roman's Chickpea Stew with Turmeric (aka "The Stew")! This is a must try dinner when you are short on time.


- Onion - Vegetable stock - Ginger - Kale - Chickpeas - Olive oil - Garlic - Coconut milk - Salt & pepper - Ground turmeric

Cook the aromatics


Heat the oil over medium heat in a large pot or dutch oven. Add the onion and cook for 5-6 minutes. Add additional aromatics and spices and  stir often.

Fry the chickpeas

Pour in the cans of chickpeas (drained and rinsed) and let the chickpeas sizzle and break down, stirring frequently, for 8-10 minutes.


Add the liquid

Pour in the cans of coconut milk and vegetable broth and season with a pinch of salt and pepper. Stir, making sure to scrape the pot to remove any bits that are stuck to the bottom.



Place the lid on the pot, bring it to a boil, then reduce the heat to medium-low. Let simmer for 20-25 minutes.


Add the greens

Add the chopped kale to the pot. Cook for an additional 5 minutes or until the greens are soft. Taste and adjust seasoning if needed.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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