Coconut Chickpea Stew
Serves 410 mins prep55 mins cook
This spicy, warm, and delicious vegan coconut chickpea stew is perfect for warming up on a cold day. Made with garlic, onion, ginger, turmeric, chickpeas, and coconut milk, it is both hearty and nutritious. Top it with fresh mint and reserved chickpeas for a delightful finish.
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What you need
Instructions
1: Sautée garlic, onion, and ginger in olive oil. Season with salt and pepper and cook, stirring occasionally until onion is soft. 2: Add turmeric, cumin, red-pepper flakes, and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle for about 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish. 3: Using a wooden spoon, crush the remaining chickpeas. 4: Add coconut milk and stock and season with salt and pepper. 5: Bring to a simmer and cook, stirring occasionally, until stew has thickened, about 35 minutes (cook longer if you’d like it thicker). 6: Add greens and stir, cooking for a few minutes until they wilt and soften, around 3 to 7 minutes. 7: Season again with salt and pepper. 8: Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a good drizzle of olive oil. 9: Serve with cauliflower or regular rice if preferred.View original recipe