Description
A hearty and flavorful chickpea stew simmered in a rich coconut curry sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring, for 30 seconds.
- Add chickpeas, coconut milk, diced tomatoes, and vegetable broth.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier stew, add more cayenne pepper.
- You can add other vegetables like spinach or sweet potatoes.
- Serve with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
