Coconut Curry Chickpea Stew
A warm, nourishing stew made with coconut milk, chickpeas, and spices, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 red bell pepper, diced
- 1 cup carrots, sliced
- 1 cup spinach (or any leafy green)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger and cook for another minute, until fragrant.
- Sprinkle in the curry powder, ground cumin, and turmeric. Stir well to combine, allowing the spices to toast for about 1 minute.
- Add the diced red bell pepper and sliced carrots to the pot. Cook for about 5 minutes, until the vegetables begin to soften.
- Pour in the drained chickpeas, coconut milk, and vegetable broth. Stir everything together and bring to a gentle simmer.
- Reduce the heat to low and let the stew simmer for about 10 to 15 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the spinach (or greens of your choice) until wilted. Season with salt and pepper to taste.
Notes
Use fresh spices for better flavor, adjust the stew consistency with vegetable broth if needed, and always taste as you cook.