Coconut Curry Chickpea Stew [ 35 min ]
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!
Temps de préparation 10 minutes min
Temps de cuisson 25 minutes min
Temps total 35 minutes min
Type de plat Main Course
Cuisine International
Portions 4 servings
Calories 350 kcal
- 1 medium onion, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- Salt and and pepper to taste
- Fresh cilantro, cilantro, chopped (for garnish)
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.
Serving: 100gCalories: 350kcalCarbohydrates: 30gProtéines: 10gFat: 20gSucre: 6g
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