Easy One-Pot Vegan Golden Turmeric Chickpea Stew

There’s this little stretch of coastline near my favorite yoga studio in Ocean Beach where I love to walk after an early morning flow. On foggy San Diego mornings, all I crave is something warm, golden, and grounding — something that feels like a hug from the inside out. That’s exactly what this stew is. I first threw it together on a whim after a farmers market haul of sweet potatoes and fresh turmeric, and it’s been on weekly rotation ever since. One pot, minimal cleanup, maximum soul-warming goodness.

aka The Golden Hour Stew

Ingredients

• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger (about a 1-inch piece)
• 1½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1½ cups vegetable broth
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lime juice (about ½ lime)
• 3 cups packed fresh baby spinach (about 3 oz)
• Fine sea salt and freshly cracked black pepper, to taste
• For garnish: fresh cilantro leaves, a drizzle of coconut cream, red pepper flakes

Instructions

1. Sauté the aromatics: Heat avocado oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes. Add the garlic and ginger, stirring constantly until fragrant, about 30 seconds.
2. Toast the spices: Stir in the turmeric, cumin, smoked paprika, and cayenne. Cook for 30 seconds, stirring constantly — you’ll smell the spices bloom and the mixture will turn a deep golden color.
3. Add the sweet potato and chickpeas: Add the cubed sweet potato and chickpeas to the pot. Stir to coat everything in the spice mixture.
4. Pour in the liquids: Add the coconut milk, vegetable broth, and coconut aminos. Stir well and bring to a gentle boil over medium-high heat.
5. Simmer until tender: Reduce heat to medium-low, cover, and simmer for 18–20 minutes, stirring occasionally, until the sweet potato cubes are fork-tender and the stew has thickened slightly.
6. Wilt the spinach: Remove the lid and stir in the fresh spinach. It will wilt down in about 1 minute. Squeeze in the lime juice and season with salt (start with ½ teaspoon) and black pepper to taste.
7. Serve: Ladle into bowls and garnish with fresh cilantro, a swirl of coconut cream, and a pinch of red pepper flakes. Serve with crusty bread or over steamed rice.

Tips

• Make it ahead: This stew stores beautifully in the fridge for up to 4 days. The flavors deepen overnight — it’s even better the next day. Add a splash of broth when reheating.
• Fresh turmeric upgrade: If you can find fresh turmeric root, use 1 tablespoon freshly grated in place of the ground turmeric for an even brighter, more vibrant flavor. Fair warning: it will stain everything golden!
• Protein boost: Toss in a handful of red lentils (about ⅓ cup) when adding the broth. They’ll break down and make the stew even creamier. Add an extra ½ cup broth to compensate.
• Keep it thick or thin: For a thicker stew, mash a few sweet potato cubes against the side of the pot before serving. For a soupier consistency, add more broth ¼ cup at a time.
• Swap the greens: Kale works great in place of spinach — just add it 5 minutes earlier so it has time to soften.