Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy

I have been so into making all the healthy soups lately. It is so fun to mix up the flavors of the soups. This Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy is so good and my latest soup recipe. It is made in one pot in less than 30 minutes and is packed with healthy ingredients.

I love a good chickpea recipe. For more yummy chickpea recipes try my tuscan chickpeas or my green goddess chickpeas.

Let's get into the recipe.

Why you'll love this recipe

• It is easy to make and ready in less than 30 minutes.
• Thanks to the turmeric this recipe is anti-inflammatory and healthy for you.
• It is plant based, gluten free and dairy free.
• It is full of veggies, protein and flavor.

Ingredients

• sweet onion
• garlic
• ginger
• chickpeas
• butternut squash
• coconut milk
• turmeric
• cinnamon
• salt
• black pepper to taste
• lemon
• maple syrup
• cilantro
• miso paste
• bok choy

See recipe card for quantities.

Substitutions

• Cilantro - Mint is a good substitute here.
• Miso - ½-1 teaspoon salt works as a sub.
• Bok choy - kale works as a substitute.

Instructions

1. Heat coconut oil in a soup pot over medium low heat. Add onions and cook for 5 minutes.
2. Add garlic, ginger and chickpeas. Cook for 5 minutes. Partially mash the chickpeas so they release starch. Add in squash and cook for another 5 minutes.
3. Add all remaining ingredients besides the bok choy. Stir until fully combined. Turn the heat up to medium and simmer for 15-20 minutes until butternut squash is cooked through.
4. Turn off the heat and add bok choy into stew. Stir until fully wilted, this will take about 3 minutes.

Recipe FAQ

Recipe Pro-Tips

I like to use full fat coconut milk for this recipe because it is super creamy. If you are avoiding fat you can use low fat coconut milk - just note stew will not be as creamy.

Other soup recipes to try

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Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy

This Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy is a delicious healthy stew recipe.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 21 minutes mins

Course dinner

Cuisine vegan

Servings 3

Calories 636 kcal

Ingredients

  

1x2x3x

• 1 sweet onion - finely chopped
• 1 tablespoon coconut oil can sub butter or another neutral oil
• 3 cloves garlic - minced
• 1 inch piece ginger - minced
• 1 can chickpeas - drained
• 1 small butternut squash - diced into small pieces
• 1 can coconut milk
• 2 teaspoon turmeric
• ¼ teaspoon cinnamon
• salt to taste
• black pepper to taste - I did about 25 turns
• juice from 1 lemon
• ½ tablespoon maple syrup
• 1 cup cilantro - finely chopped mint or basil would be a good sub
• 1 tablespoon miso paste make sure to break up so it dissolves - could sub soy sauce
• 1 head bok choy - finely chopped

Optional sides

• vegan yogurt
• rice

Instructions

 

• Heat coconut oil in a soup pot over medium low heat. Add onions and cook for 5 minutes.
• Add garlic, ginger and chickpeas. Cook for 5 minutes. Partially mash the chickpeas so they release starch. Add in squash and cook for another 5 minutes.
• Add all remaining ingredients besides the bok choy. Stir until fully combined. Turn the heat up to medium and simmer for 15-20 minutes until butternut squash is cooked through.
• Turn off the heat and add bok choy into stew. Stir until fully wilted, this will take about 3 minutes.

Notes

This makes 3-4 servings of stew.

Nutrition

Calories: 636kcalCarbohydrates: 73gProtein: 19gFat: 36gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 849mgPotassium: 2311mgFiber: 19gSugar: 17gVitamin A: 39474IUVitamin C: 188mgCalcium: 517mgIron: 9mg

Keyword turmeric chickpea stew, Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy

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