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| Brazilian Honey Chickpeas Stew |
Introduction
The first bowl of Brazilian Honey Chickpeas Stew I tasted was handed to me from a stall at a Salvador market, a vibrant splash of color and fragrant steam against the ocean’s salt. The recipe I tried was a playful spin on the classic Bahian spice kit: syrupy-tasting honey, a whisper of chili, silky coconut cream, cilantro pushed tight on top, and all of it draped over white rice and a sprinkle of toasty farofa. The moment, I swear, was a warm hug on a curried-dusty road.
This Honey Chickpeas Stew may sound far-flung and festival-fancy, but I promise it settles into the pantry like a familiar friend. ETA in your kitchen: ten minutes to a fragrant simmer. You don’t need a cargo ship of hard-to-find ingredients, just good pantry staples, and a tiny spice drawer. Whether you’re feeding a busy weeknight crew, the whole book club, or a make-ahead brunch crew, keep reading for cozy-smoky magic that scales for tables, tents, or either.
Ingredients
-Serves 4
-800 g (28 oz, 2 cans) chickpeas, drained and rinsed, or 400 g (14 oz) dried, no-overnight-soaked, cooked chickpeas- Olive oil or dendê palm oil — 3 tbsp (45 ml) (dendê brings a Bahian vibe)
-Yellow onion — 1 medium (about 150 g / 5 oz), finely chopped
-Garlic — 4 cloves, minced
-Red bell pepper — 1 medium (about 150 g / 5 oz), diced
-Ripe tomatoes — 400 g (14 oz), chopped; or 1 can (400 g) diced tomatoes
-Coconut milk — 200 ml (3/4 cup), full fat for richness
-Honey — 2 tbsp (30 ml), adjust to suit your taste
-Smoked paprika — 1 tsp (2 g), or use mild paprika
-Ground coriander or cumin — 1/2 tsp (1 g)
-Cilantro or parsley — 1/2 cup (15 g / 0.5 oz) chopped
-Lime juice — juice of 1 lime (about 2 tbsp / 30 ml)
-Salt and black pepper — to taste (about 1 tsp / 5 g salt)
-Chili pepper — 1 small, finely chopped, or 1/4 tsp chili flakes (optional for heat)
-Serves with: cooked white rice and farofa (toasted cassava flour) or a crusty loaf.
Tip
-If you can find dendê palm oil, it adds a true Bahian taste; a little goes a long way.
-The honey adds just the right touch of balance; start small and keep stirring until it tastes exactly the way you like it.
Preparation steps
-Sauté the aromatics
Heat 2 tablespoons of olive oil in a big skillet or saucepan over medium. Toss in the chopped onion and cook until it’s soft and slightly golden, 5 or 6 minutes. Add 2 minced garlic cloves and cook just until you can smell the garlic, about 30 seconds.
-Add pepper and spices
Pour in 1 diced red bell pepper and, if you like a little heat, 1 chopped mild chili. Sprinkle in a teaspoon of smoked paprika and a teaspoon of ground coriander. Stir and let everything cook 2 or 3 minutes until the spices smell toasty.
-Build the tomato base
Add 2 cups of chopped fresh tomatoes or a 14-ounce can of diced tomatoes. Toss in a pinch of salt and let the sauce bubble gently for 6 to 8 minutes, stirring a few times, until it thickens a little.
-Stir in chickpeas and coconut milk
Drain and rinse two 15-ounce cans of chickpeas and toss them in. Pour in 1 cup of coconut milk, stirring to combine. Bring it back to a gentle simmer, lower the heat, and cook for 8 to 10 minutes so the chickpeas soak up the flavors.
-Sweeten and brighten
Off the heat, stir in 1 to 3 tablespoons of honey. Taste and decide if it needs a little more honey or a sprinkle of salt. Stir, taste again, and say hi to your new favorite stew!
-Finish with fresh lime juice to brighten every bite
If the stew seems too thick, loosen it with a splash of water or vegetable broth.
-Fold in the fresh herbs
Switch off the burner and mix in the majority of the freshly chopped cilantro or parsley, keeping a bit aside for garnish. Let the stew sit for a few minutes to allow the flavors to mingle.
-Dish it up warm
Ladle the Honey Chickpeas Stew onto bowls of steaming white rice, sprinkle with crunchy farofa, and top with the saved herbs and a lime wedge. You can enjoy it with lots of crusty bread on the side if that’s how you roll.
Tips & Variations
-Make it huger: stir in cooked sweet potato or roasted butternut squash for an extra cozy fall vibe.
-Swap out honey: for a vegan version, use maple syrup or agave in place of honey, starting with 1 tablespoon and adding more if it needs it.
-Go smokier: toss in more smoked paprika or drizzle a bit of smoked olive oil on top before serving.
-Crave a sharper kick? Stir in diced green apple or a handful of toasted coconut for brightness and extra crunch.
-Make it ahead: this stew gets that cozy “the day after” magic. Just reheat slowly and splash in a drop of water if it gets a little too thick. Most of the weeknight stress gets chopped away in the prep moment!
-I love using cooking time with friends to tinker—if you think it needs a touch more vinegar to perk it up, go for it, or maybe you’d love the sweetness of an extra spoon of honey. Taste, switch, repeat.
Closing
Honey Chickpeas Stew feels like a warm hug and a heaping spoon of bright creativity. Chickpeas, a tin of coconut milk, and a few good spices smell like magic when you throw in hot frying pan. Plus, this stew is ready when the week gets. Or when a Zoom potluck calls to you.
The roots of this bowl scoot you to Brazil’s coastal kitchens, where Indigenous herbs, Portuguese garlic, and a drizzle of palm oil swirl in shake, mingle lovers of coconut and creativity and wealth.
Try this stew tonight, send a bowl to a friend, and cruise back for more adventures in a bowl. Did you keep it honey-kissed, sprinkle in surprise herbs, or chase it with hot pepper? Sound off in the comments!