This Coconut Curry Chickpea Stew is a visual treat and a delightful explosion of flavors. With its creamy coconut base, infused with aromatic spices and vibrant vegetables, it captures the essence of a comforting, hearty meal that's both nourishing and delicious. Perfect for a quick yet satisfying dinner, it promises to warm you up with its exotic taste and rich, soothing textures. Enjoy the burst of flavors in just 35 minutes!
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- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 medium tomatoes, diced
- 1 cup baby spinach
- Salt and and pepper to taste
- 1 lime, lime, juiced
- Fresh cilantro, cilantro, chopped (for garnish)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, stirring to coat the onions in the spices.
- Pour in the coconut milk and vegetable broth, then add the chickpeas and tomatoes. Bring to a simmer, and cook for 15 minutes to allow the flavors to develop.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper, and add the lime juice.
- Serve the stew garnished with fresh cilantro.
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 30g | Protéines: 10g | Fat: 20g | Sucre: 6g