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Chickpeas & Greens Stew

One of my go-to recipes is a nourishing vegan chickpeas and greens soup with a warming turmeric, garlicky, coconut milk base. My inspiration is @alisoneroman 's internet-famous soup recipe, known as "The Stew".

Chickpea Soup Healthy Self Halifax


  • 1/4 C olive oil or coconut oil

  • 3-6 cloves of garlic (or more )

  • 1 large yellow onion, chopped

  • one 2-4 inch chunk of ginger, grated or chopped

  • 1 tsp sea salt and several turns of the pepper mill (taste & adjust as you go)

  • 2 tsp ground turmeric

  • 1/2 - 1 tsp red pepper flakes *more to spice up your life*

  • 2 cans chickpeas, drained & rinsed

  • 1 -2 cans coconut milk (depending on how creamy you want the soup)

  • 2 - 3 C vegetable broth (depending on if you want the soup thicker or thinner - I personally like it with more veg broth and less coconut milk

  • 1 big bunch of washed kale or swiss chard; de-stemming is an option but I actually love kale stems, so I keep them on unless they're huge.

  • options: add more veg! 1/2 sweet potato, chopped / 1 C cauliflower, chopped / 1 C broccoli, chopped / some baby bok choy, etc.


  • Heat the oil in a large pot and saute the onion, garlic and ginger, stirring sporadically. After 5 - 7 mins, add the sea salt, pepper, red pepper flakes and turmeric. Add the chickpeas. Stir for a few minutes until any excess moisture evaporates and it becomes a bit pasty and golden; 10 mins.

  • Add the broth and coconut milk (and sweet potatoes if you're using them) and simmer for a half hour or so. Crush chickpeas against the side of the pot with the back of a spoon or fork to make a more creamy texture.

  • Add the coconut milk and deglaze your pot, being sure to scrape up all the delicious crispy bits stuck to the bottom and sides.

  • After the soup has reduced, add the greens (and any other quick cooking veg). Let the greens wilt and soak up the amazing broth.

Enjoy ❤️


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