Chickpea Stew with California Prunes

This warming Chickpea Stew with California Prunes is packed with fibre, protein and veggies and comes together in 30-minutes, making it the perfect nourishing weeknight meal.

Recipe by Lauren McNeill @tastingtothrive_rd

Servings: 4 servings
Prep Time:
Cook Time:


  • 1 tbsp (15 mL) olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) ginger, minced
  • 1 tsp (5 mL) each of turmeric, cinnamon and coriander
  • 1/2 tsp (2.5 mL) chili flakes
  • 1 can (28 oz/798 mL) of diced tomatoes
  • 1 can (540 ml) of chickpeas, drained and rinsed
  • 1 can (400 ml) of coconut milk
  • 1/2 cup (75 g) California Prunes, chopped
  • 1 cup (250 mL) veggie stock
  • 3 large carrots, diced
  • 1 tsp (2.85 g) salt, or to taste
  • 1/4 tsp (1.4 g) pepper, or to taste
  • Handful of spinach
  • Lemon or lime to garnish


  1. Heat 1 tablespoon (15 mL) of olive oil in a large pot over medium heat.
  2. Add the diced yellow onion and sauté until translucent, about 3-4 minutes.
  3. Add the minced garlic, ginger, turmeric, cinnamon, coriander, and chili flakes, stir well to combine for 2-3 minutes.
  4. Add the diced tomatoes, drained chickpeas, chopped California Prunes, coconut milk, vegetable stock, diced carrots, salt, and pepper in the pot, bringing the mixture to a simmer.
  5. Cover the pot and allow it to simmer for 20-25 minutes or until the carrots are fork tender.
  6. Stir in the spinach and cook until wilted.
  7. Serve with cooked rice and garnish with lemon or lime wedges.

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