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Chickpea and Veggie Stew


Nutrition (per serving) 272 cal 8 g pro, 28 g carb, 8 g fiber, 15.5 g fat, 6 g sat fat, 350 mg sodium

Tip: Try sprinkling with chopped cilantro or scallions, toasted coconut, and/or cashew pieces.

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Rate this recipe 4.3/5 (3 Votes)


  • Tbsp vegetable oil
  • 3/4 lb eggplant or zucchini, cut into 1/2" cubes
  • 1 can (14 fl oz) light coconut milk
  • 1/2 c reduced-sodium chicken broth
  • 1 Tbsp green curry paste (we used Thai Kitchen) or 1 1/2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 6 oz presliced carrots
  • 4 oz thin green beans, trimmed and cut into thirds
  • 1-2 Tbsp fresh lime juice
  • Read more:


Adapted from


Step 1

1. Heat oil in large skillet over medium-high heat. Cook eggplant, stirring occasionally, until golden, 6 minutes. Transfer to plate.

2. Reduce heat to medium. Whisk in next 4 ingredients. Stir in chickpeas, carrots, and green beans. Simmer, covered, until vegetables are just tender, 5 minutes. Uncover, stir in eggplant, and simmer 4 minutes. Stir in lime juice (to taste) and season. Ladle into bowls. Top as desired (see above).

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