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Coconut Chickpea Stew (Vegan)

by Nour Kay
(IC: instagram)
4 Servings
30 min
I love stews in Winter, actually all year long, but it just feels warm and comforting in the Winter season. Stews may sound like a lengthy recipe that calls for many ingredients, but the coconut chickpea stew is actually super simple, vegan, high in proteins, and does not require crazy ingredients.
The coconut milk adds a creamy and silky texture, the addition turmeric gives it a beautiful yellow color and enriches the flavor (on top of the anti-inflammatory nature of the plant), and it can be served either with rice (I go for basmati) -- which can be enjoyed with chopsticks -- or pita / naan bread, or just by itself as a soup, in which case you can choose to increase the amount of liquid (water) to give it a more soup-y consistency.
Coconut Chickpea Stew (Vegan)
Recipe details
Ingredients
- - 1 can chickpeas drained
- - 2 carrots thinly diced
- - 1 medium onion diced
- - 2 cloves garlic
- - 2 tbsp olive oil
- - 1 cup collard leaves or spinach
- - 1 can coconut milk
- - 1 tsp baking soda
- - 2 tsp turmeric
- - 1 tsp cumin
- - 2 tsp ground coriander
- - salt and pepper to taste
- - parsley to garnish
- - 1 cup water
Instructions
- - Drain chickpeas and add to a pot of water with baking soda. Bring to a boil / until chickpea skin starts coming out / floating on the surface. Discard chickpea skin and drain.
- - Cook onions in olive oil until translucent, add garlic and cook. Add spices and toss to combine.
- - Add chickpeas, carrots, collard leaves / spinach, mix well.
- - Add coconut milk and water, simmer on medium heat until sauce reaches medium thickness and carrots are tender.
- - Once ready, garnish with parsley and serve with pita bread or basmati rice. Enjoy!
Published January 27th, 2023 9:39 AM
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