A cooling coconut raita makes the perfect accompaniment to this spicy stew. Thanks to Lily from The Lil Chickpea for this delicious recipe!


Coconut Raita

  • 2 cups Raglan Coconut Yoghurt
  • 1 chopped brown onion
  • 1 medium carrot, chopped finely or grated
  • 2 fresh chilies chopped finely with or without seeds (depending on your spice preference)
  • 1 tbsp fresh grated turmeric
  • 1/2 tbsp ground turmeric
  • 2 garlic cloves crushed and finely chopped
  • 1 tbsp cumin seeds – toasted
  • juice of half a lemon
  • handful of fresh coriander, chopped
  • small drizzle of olive oil
  • good pinch of sea salt and pepper

Heat up a frying pan and add cumin seeds. Keep them moving over a low heat until they release their fragrant aroma. Then chuck all of the ingredients into a big bowl, mix it up, season well and leave in the fridge overnight.

Indian Spiced Chickpea Stew

  • glug of olive oil
  • 2 large brown onions, cut into onion rings
  • 1 can chickpeas (drained and rinsed)
  • 2 cups chopped and roasted butternut squash or buttercup (whatever’s in season. Go with the sweetest variety)
  • handful of kale
  • 4 cloves of crushed garlic
  • 1 tbsp grated fresh turmeric (if you don’t have fresh use a tbsp of ground turmeric)
  • 1 tbsp each of grated fresh ginger, cumin seeds, coriander seeds
  • 2 tbsp garam masala
  • 2 fresh chili (with or without seeds depending on your heat preference), finely chopped
  • bunch of fresh coriander
  • 2 cups of water
  • sea salt and pepper


  1. To make the stew, heat the oil in a large non-stick pan or pot. Add the cumin seeds and onion. Let the onions cook down over a low heat for 20 mins – make sure to give them a regular stir. The onions will take on a lovely brown colour and there will be a fragrant aroma of cumin.
  2. Add the garam masala, and cook for 5 mins. Then add the chickpeas, turmeric, garlic, ginger, chili and half the corriander. Cook for 10 mins over low heat until the chickpeas are coated in spices and have turned slightly golden.
  3. Add the roasted pumpkin/squash and 2 cups of water (you can add more if needed). Cook over a low heat for 15-20 mins. The liquid should have reduced and thickened, but add more water if it’s too dry.
  4. Now add the kale. Once the kale is cooked, take it off the heat, chuck in the rest of the coriander, and season. Serve with coconut raita and Lily’s sweet roti!

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