Thai Chickpea Stir Fry

We’ve been getting a lot of questions from our Healthful Evolution Members about coconut milk lately. The truth is we LOVE using coconut milk as a healthy alternative to regular dairy milk. It adds such a unique flavor and it works PERFECTLY in soups and stir-fries!! Check out this recipe for a Thai inspired vegetable stir fry ๐Ÿ™‚


  • 1 can coconut milk
  • 1 onion chopped
  • 4 garlic cloves
  • Juice of 1 lemon
  • 1 can chickpeas
  • 4 handfuls spinach
  • 2 handfuls kale
  • 1 packet mushrooms
  • 1 bunch of asparagus
  • 1 teaspoon of each: rosemary, thyme, oregano, paprika 
  • Pomegranate seeds (optional)


  1. Start by cooking the onion and mushrooms for 5-8 minutes to caramelize. 
  2. Add chickpeas and garlic. Cook on medium high for 3 minutes covered.
  3. Add greens slowly, add coconut milk and allow the coconut milk to thicken.
  4. Bring to a simmer then reduce heat for 10 minutes. The milk will thicken with time.
  5. For a stew consistency keep cooking! For more of a “soup feel,” cook less.
  6. Add lemon juice.
  7. Top with pomegranate seeds for an extra burst of flavor.
  8. Serve and Enjoy ๐Ÿ™‚

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