This Lemony Coconut Chickpea Stew Has a Bright, Citrusy Zing

published Apr 22, 2022
Lemon, Chickpea and Green Herb Stew Recipe

A lemony-bright aromatic chickpea stew with whole lemons, turmeric and fresh cilantro

Serves4 to 6

Makesabout 6 cups

Prep15 minutes to 20 minutes

Cook25 minutes to 30 minutes

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earth day gumbo in bowl
Credit: Courtesy of Anna Jones

This lemony coconut and herb-topped stew has a freshness I love, but it is hearty and filling at the same time. You add the halved, squeezed lemons to the stew as it cooks, which imparts a great citrusy zing. If you have leftovers, remove the lemon halves before storing; otherwise the flavor will become too intense. 

Not all chickpeas are created equal. In the U.K. we can buy brilliant jarred Spanish chickpeas. If I can’t get those I cook my own, but in a fix, it is, of course, fine to use canned chickpeas.

Lemon, Chickpea and Green Herb Stew Recipe

A lemony-bright aromatic chickpea stew with whole lemons, turmeric and fresh cilantro

Prep time 15 minutes to 20 minutes

Cook time 25 minutes to 30 minutes

Makes about 6 cups

Serves 4 to 6

Nutritional Info


  • 1

    bunch scallions

  • 2

    cloves garlic

  • 1

    small bunch cilantro

  • 3 (about 15-ounce)

    cans chickpeas, or 2 (1 1/2-pound) jars

  • 2

    medium lemons, preferably unwaxed or organic

  • 5 tablespoons

    coconut or peanut oil, divided

  • 2 teaspoons

    ground turmeric

  • 1 (about 13.5-ounce)

    can full-fat unsweetened coconut milk

  • 1 cup

    vegetable broth

  • 2

    medium shallots

  • Salt

  • Pinch dried red pepper flakes (optional)


  1. Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1 bunch scallions. Chop 2 garlic cloves. Trim the stems from 1 small bunch cilantro and coarsely chop (reserve the leaves).

  2. Drain and rinse 3 cans or 2 jars chickpeas. Finely grate the zest from 2 medium lemons. Halve the lemons.

  3. Heat 2 tablespoons of the coconut or peanut oil in a large saucepan over medium heat until shimmering. Add the scallion mixture and cook until the scallions are soft and sweet, about 5 minutes.

  4. Add 2 teaspoons ground turmeric and cook, stirring occasionally, for a couple of minutes to toast and release the oils. Add the chickpeas, lemon zest, 1 can coconut milk, and 1 cup vegetable broth. Squeeze the juice from the lemons into the saucepan, then add the squeezed lemon halves to the saucepan. Stir to combine and bring to a boil.

  5. Reduce the heat to medium low. Simmer until slightly thickened and a vivid yellow, about 20 minutes. Meanwhile, peel, halve, and very thinly slice 2 medium shallots. Heat the remaining 3 tablespoons coconut or peanut oil in a large frying pan or skillet over medium-low heat until shimmering. Add the shallots and fry, stirring occasionally, until golden and slightly crisp, 15 to 17 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pick the leaves from the reserved cilantro (about packed 1/4 cup) and tear any larger leaves into smaller pieces.

  6. Remove and discard the lemon halves from the stew. Add most of the cilantro leaves and stir to combine. Taste and season with salt as needed. To serve, top with the remaining cilantro leaves, crispy shallots, and red pepper flakes if using.

Recipe Notes

Herbs: You can use a mixture of mint, basil, and cilantro leaves instead of all cilantro.

From One: Pot, Pan, Planet by Anna Jones. Copyright © 2021 by Anna Jones. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.