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Irresistible Coconut Curry Chickpea Stew: 45 Minutes

Coconut Curry Chickpea Stew
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A warming and flavorful vegan stew featuring tender chickpeas simmered in creamy coconut milk with aromatic curry paste. This recipe is quick and easy to make, perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook until fragrant, about 1 minute.
  3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
  4. Pour in coconut milk, diced tomatoes, chickpeas, and vegetable broth. Stir to combine.
  5. Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until flavors have melded.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier stew, add more cayenne pepper or a pinch of red pepper flakes.
  • You can add other vegetables like spinach, kale, or sweet potatoes to the stew.
  • Serve with rice or naan bread for a complete meal.

Nutrition

Find it online: https://afripaket.com/coconut-curry-chickpea-stew/