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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,
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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.

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