Spicy Chickpea, Spinach & Coconut Hotpot

September 27, 2021

Spicy Chickpea, Spinach & Coconut Hotpot

Try this divine meat-free Spicy Chickpea, Spinach and Coconut Hotpot full of superfoods to leave you glowing from the inside out!


Prep time: 10 mins

Cook time: 20-25 mins

Serves: 4-6



  • 3 cups cooked chickpeas
  • 1 onion, peeled and finely chopped
  • 2 inch piece of ginger, peeled and finely chopped
  • 4 tbsp extra virgin olive oil
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric powder
  • 1 tsp Ceylon Cinnamon
  • 2 medium-size carrots, roughly cut
  • 4 stalks of celery, roughly cubed
  • 1 large eggplant , roughly cubed
  • 1 bunch of silverbeet or Cavolo Nero, roughly chopped
  • 1 can coconut milk (approx. 400mL)
  • 1 can crushed tomatoes
  • 3 tbsp garlic oil

 To Serve

  • Coconut yoghurt
  • A handful of fresh herbs - dill, mint, parsley - and fresh chilli



  1. In the base of a medium to large sized pot, sweat the onions and ginger for a few moments before adding the ground spices.
  2. Cook the spices for 30 to 40 seconds or until fragrant.
  3. Add in the carrot, celery eggplant and silverbeet.
  4. Give a good mix then add in half a cup of water along with the tomatoes and coconut milk.
  5. Simmer for 25 minutes before removing from the heat and adding the cooked chickpeas.
  6. Season with a little sea salt before serving with coconut yoghurt and fresh herbs.


Recipe: @chefjasonroberts