Coconut Curry Chickpea Stew

Welcome to a culinary adventure that brings the vibrant flavors of the tropics right to your kitchen with the Tropical Chickpea Delight. This delightful dish is not just a feast for the senses; it’s inspired by the lush landscapes and fresh produce found in tropical regions, making it a perfect meal for anyone seeking a burst of flavor and nutrition. The combination of chickpeas and tropical ingredients creates a unique taste experience that is both satisfying and nourishing.

Embark on a flavorful culinary journey with Tropical Chickpea Delight, a dish that brings the tastes of the tropics into your home. Combining nutritious chickpeas with creamy coconut milk and colorful fresh vegetables, this recipe is both satisfying and healthy. Perfect for vegans and gluten-free eaters, it offers versatility for any occasion. Enjoy every bite as you savor the vibrant flavors and reap the health benefits of this delicious meal.

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Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tablespoons coconut oil (or olive oil)

1 large onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper (red or yellow), diced

1 medium carrot, sliced

1 zucchini, diced

2 cups fresh spinach

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon coriander powder

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Heat the oil: In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for about 5 minutes, until translucent.

Add aromatics: Add the minced garlic and grated ginger to the onions and cook for an additional 2 minutes, stirring frequently to avoid burning.

Incorporate vegetables: Stir in the diced bell pepper, sliced carrot, and zucchini. Cook for about 5-7 minutes, until they begin to soften.

Add spices and paste: Add the red curry paste, turmeric, cumin, and coriander. Mix well, letting the spices cook for a minute to release their flavors.

Introduce chickpeas and liquids: Pour in the coconut milk and vegetable broth. Add the rinsed chickpeas and stir everything together. Bring the mixture to a gentle boil.

Simmer: Once boiling, reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing the flavors to meld. Stir occasionally, and season with salt and pepper to taste.

Add spinach: In the last 5 minutes of cooking, stir in the fresh spinach and cook until wilted.

Serve: Remove the stew from heat. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over the stew.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings