Meatless Monday: Seven-Spice Chickpea Stew with Tomato and Coconut

Each week on All Things Good, we share delicious, easy-to-make meatless recipes, tips for plant-based living, and stories that inspire. Whether you're a seasoned vegetarian or just curious about cutting back, our Meatless Mondays feature is here to support and celebrate your journey.

By participating in Meatless Mondays, you're joining a global community of individuals, families, schools, and even cities who are making a collective impact. It’s a simple act of solidarity that says: we care about our health, our planet, and our future.

Let’s make Mondays meaningful—one meal at a time.

Here’s a hearty and flavorful vegetarian dish starring chickpeas:

Ingredients (Serves 2–3)

• 2 cups cooked chickpeas

• 1 medium yellow onion, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 cup chopped tomatoes

• 1 cup light coconut milk

• 1 tsp balsamic vinegar

• 2 tsp olive oil

• Salt & pepper to taste

• Fresh cilantro or parsley for garnish

Spice Blend

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• ½ tsp dried oregano

• ½ tsp chili flakes

• ¼ tsp ground cinnamon

 Instructions

1. Sauté aromatics: In a deep skillet, heat olive oil over medium. Add chopped onion and cook until soft and translucent (5–6 min).

2. Add spices: Stir in the spice blend and cook for 1 min until fragrant.

3. Build the base: Add tomato paste, garlic, and chickpeas. Stir for 30 seconds.

4. Simmer: Add balsamic vinegar, chopped tomatoes, and coconut milk. Season with salt and pepper.

5. Cook: Bring to a boil, then reduce to a gentle simmer for 10–15 min until flavors meld.

6. Serve: Garnish with fresh herbs and serve hot with rice, polenta, or crusty bread.

It’s warming, protein-rich, and beautifully spiced—perfect for a cozy evening or batch cooking.