Coconut-Lime Chickpea Stew with Spring Greens

Give your taste buds a tropical escape with this light yet comforting stew. Creamy coconut milk, tangy lime, and hearty chickpeas are paired with tender spring greens like baby kale or spinach for a bright, plant-based dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 can (15 oz) chickpeas, drained
• 1 can (15 oz) full-fat coconut milk
• 1 cup vegetable broth
• Juice and zest of 1 lime
• 2 cups baby spinach or baby kale
• 1 tsp turmeric
• Salt and pepper to taste

Instructions:

1. In a pot, heat coconut oil and sauté onion until translucent.
2. Add garlic and ginger; cook 1 minute. Stir in turmeric.
3. Add chickpeas, coconut milk, and broth. Simmer for 10–15 minutes.
4. Stir in lime juice, zest, and greens until wilted. Season to taste.

Suggested Pairing:

Serve over jasmine rice or with warm naan. Enjoy with a sparkling lime water or iced herbal tea.