Tomato Chickpea Stew with Coconut + Garam Masala

  • Author: Maggie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x



  • 3 tbsp extra virgin olive oil (or, even better, ghee if you have it!)
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 inch knob fresh ginger, peeled and minced
  • 1.5 tbsp garam masala
  • 1 tbsp ground turmeric
  • 2 tsp ground coriander
  • 2 15 oz. cans chickpeas, drained
  • 3 small yellow potatoes, peeled and 1/2 inch dice (about 1 lb)
  • 2 tbsp tomato paste
  • 1 28 oz. can fire roasted crushed tomatoes
  • 1 15 oz. can coconut milk (full-fat!)
  • 2 large handfuls spinach, roughly chopped
  • Salt and pepper, to taste
  • For serving: yogurt and cilantro; basmati rice


  1. Heat oil or ghee in a large pot over medium heat. Add onion and sauté until softened and starting to brown, about 3 minutes. Stir in garlic, ginger and spices and cook until fragrant, a couple more minutes. Add chickpeas, potatoes and tomato paste along with a generous pinch of salt and pepper and stir to coat with the spice mixture. Cook for a couple more minutes. Stir in the crushed tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 15-20 minutes until potatoes are fork-tender.
  2. Stir in coconut milk and cook for about 10 more minutes to allow the flavors to develop and the stew to thicken. Feel free to continue cooking the stew down a bit to reach your desired level of stew thickness. Taste for seasoning and add more salt and pepper to taste.
  3. Stir in chopped spinach and cook for a couple more minutes to cook the greens.
  4. Serve over rice, with a dollop of yogurt and a sprinkle of cilantro. Enjoy!


Garam masala is a blend of spices, originating from India. The recipe varies throughout India and among retailers, but commonly includes coriander, cumin, cardamom, cinnamon, nutmeg, cloves and black pepper. Some recipes also include dried chilies, fennel and mace. It is my favorite spice blend, particularly during fall and winter, for its rich, warm flavor. If you do not have it on hand, simply substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp cardamon and a pinch of nutmeg.