Chickpea Turmeric Stew with Sweet Potato

Chickpea Turmeric Stew with Thai Red Curry Coconut Bacon

Hearty and spicy chickpea turmeric stew, made with nutrient-packed sweet potatoes and topped with crispy Thai red curry coconut bacon. Gluten-free, grain-free, vegan recipe.
Course Main Course, Soup
Cuisine gluten-free, vegan
Keyword chickpea turmeric stew
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Total Yield 4 servings
Calories Per Serving 306 kcal


For the Thai red curry coconut bacon:

For the chickpea turmeric stew:

  • 1 shallot minced
  • 1 to 2 serrano peppers finely chopped (use 2 if you like it spicy)
  • 3 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 and 1/2 tbsp minced fresh turmeric root (about 3 inches) (or use 1 and 1/2 tsp. dried turmeric, added along with the curry powder)
  • 1/2 tbsp mild curry powder
  • 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
  • 1 cup water
  • 1/2 cup 100% pineapple juice
  • 2 tsp soy sauce (or tamari or liquid aminos)
  • 1 medium to small potato cubed (skin is OK)
  • 1 medium to small sweet potato cubed (skin is OK)
  • 1 and 1/2 cups cooked chickpeas rinsed well and drained (equal to a standard can)
  • 2 tbsp freshly-squeezed lime juice
  • salt to taste
  • chopped cilantro or green onion for serving
  • rice optional, for serving
  • Thai red curry coconut bacon optional, for serving (recipe above)


For the Thai red curry coconut bacon:

  1. Preheat the oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper. Dump the flaked coconut onto the baking sheet.
  2. In a small bowl, whisk together the rest of the ingredients, making sure to evenly incorporate the curry paste. Drizzle the mixture over the coconut, and use your hands to toss it to coat. Spread it out in an even layer and place in the oven.
  3. Bake for about 20 minutes, stirring every 5 minutes (important!) or until the liquid is absorbed/cooked off and the coconut is evenly browned. Let cool before using. The coconut bacon will keep in an airtight container at room temperature for at least a week.

For the chickpea turmeric stew:

  1. In a saucepan, heat a small drizzle of neutral oil (I used grapeseed oil) over medium heat. When the oil is shimmering, add the shallot with a sprinkle of salt, and stir. Cook for about 2 minutes, or until starting to soften.
  2. Add the pepper, garlic, turmeric, and ginger with another sprinkle of salt, and stir. Cook for 5-7 more minutes, stirring occasionally, or until the shallot is soft. Add the curry powder and cook for 1 more minute, stirring frequently.
  3. Stir in the coconut milk, water, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt. Bring the mixture to a gentle boil.
  4. Once the mixture boils, reduce the heat to a steady simmer and cover the pan. Cook, stirring occasionally, for 15-20 minutes or until the potatoes are cooked through.
  5. If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly. Stir in the cooked chickpeas and lime juice and let simmer partially covered for 5-10 more minutes.
  6. Add more salt to taste, and serve hot, topped with fresh cilantro or green onion, and the coconut bacon.

Recipe Notes

I found a big jar of unsweetened 100% pineapple juice with pulp for about $3 in the natural section of my regular grocery store. The extra not used in this recipe is really delicious for drinking on its own, mixed with carbonated water (naturally sweetened pineapple soda!), or in cocktails.

Other chili peppers can be used instead of serrano. Adjust the amount based on the spiciness of the pepper and your own preferences.

Nutrition facts exclude the coconut bacon.

Nutrition Facts
Chickpea Turmeric Stew with Thai Red Curry Coconut Bacon
Amount Per Serving (1 fourth recipe)
Calories 306 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Sodium 586mg 24%
Potassium 292mg 8%
Total Carbohydrates 38g 13%
Dietary Fiber 7g 28%
Sugars 11g
Protein 7g 14%
Vitamin A 95%
Vitamin C 29%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.