Get our FREE quarterly e-zine Seek Inspire Create
Close this search box.
July 4, 2022 —

Recipe: Turmeric courgette & chickpea stew with herb yoghurt

This creamy, turmeric spiced stew is a summer go-to recipe using seasonal ingredients and can be whipped up in half an hour.
Emma Harrel
Food photographer & stylist,
Save & share

You can use any summer herbs such as coriander, parsley, dill, mint or basil. If you’re not a fan of coriander you can swap it out for parsley or a mix of different herbs. It’s a great vegetarian (or vegan) dish, and is kind on the pocket as it uses affordable store cupboard ingredients and a few fresh veggies – you might even have some of the herbs growing in your own garden.


Courgette and chickpea stew in a bowl on white tableclothed table


Serves 4 / Cooks in 30 minutes


  • 1 tsp coconut oil
  • 1 bunch of spring onions – sliced
  • 1 bunch coriander – stalks chopped sliced, leaves roughly chopped
  • 2 garlic cloves – chopped
  • 2 tsp turmeric
  • 2 lemons
  • 1 tsp chilli flakes
  • 3 tins of chickpeas – drained
  • 200 ml vegetable stock
  • 1 x 400ml coconut milk
  • 2 courgettes – finely grated


For the herb yoghurt:

  • 6 tbsp plain yoghurt (dairy-free if vegan)
  • 3 inches cucumber – deseeded and finely chopped
  • 1 garlic clove – minced
  • 2 tbsp fresh herbs such as dill and mint


img 62c33b41272cc



  • Heat the oil in a large wide pan over the hob, on a medium heat add the sliced spring onions, chopped coriander stalks and chopped garlic, let this cook for a couple of minutes until the spring onion is soft. Add the turmeric and fry for a minute before adding the coconut milk, stock, chickpeas, chilli and juice of the two lemons.
  • Let this simmer with the lid off for 20 minutes.
  • Meanwhile squeeze the excess water out of the grated courgettes by pressing it out through a sieve.
  • Stir the yoghurt, minced garlic, cucumber and 2 tbsp of chopped fresh herbs.
  • Once the stew has simmered for 20 minutes add the grated courgette and stir through to thicken it up. Let this heat up for 5 minutes or until hot. Stir through the chopped coriander leaves and serve with a spoon of the herb yoghurt.
  • Serve on its own or with a warm flatbread or naan.

Sign up for more articles

Join the 91 Magazine mailing list and we’ll send you our favourite articles, updates from our shop, news on the magazine and select promotions & offers.

More stories like this one

Homemade Valentine's gift idea - chocolate stirrers
It’s all about the personal touch on Valentine’s Day, so a sweet homemade gift is a surefire way to your loved ones…

New in 91 Magazine

Small Business Stories - The Good Lyfe refill and sustainable lifestyle store
The desire to offer convenient, sustainable shopping that challenged the norm led Laura Peters to open The Good Lyfe, a small plastic-free…

Meet the maker: Fryth

Shop Independent Valentine’s Day gift guide 2024

Ikebana: the Japanese art of flower arranging & why you should try it

Shopkeeper Spotlight: ROSE the store

Home Tour: Yve Michels

Meet the Maker: Bethany Holmes

Love What You Do: Cody Bond of cai & jo

91 is reading… At Home with Nature

Harnessing your creativity when time is limited

Seek Create Inspire

Subscribe to the 91 Magazine mailing list

Subscribe for our free quarterly e-zine packed independent shops and cafes, interiors ideas, delicious recipes and DIY projects.

We’ll also send you regular articles, offers, shop promotions and competitions (but never spam).