Description
A cozy bowl of creamy coconut chickpea stew brings bold spices and comforting flavors to your dinner table. This easy one-pot meal is hearty, warming, and perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
Scale
- 2 cans chickpeas (15 oz / 425 g each), drained and rinsed
- 1 can full-fat coconut milk (13.5 oz / 400 ml)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can diced tomatoes (14.5 oz / 411 g)
- 1 cup vegetable broth (240 ml)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice (15 ml)
- 1/4 cup fresh cilantro, chopped
Instructions
- Drain and rinse the chickpeas. Dice the onion, mince the garlic, grate the ginger, and measure the spices.
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook for 4–6 minutes until softened.
- Stir in the garlic and ginger. Cook for about 1 minute until fragrant.
- Add the cumin, coriander, smoked paprika, turmeric, cayenne, salt, and black pepper. Stir for 30 seconds.
- Add the chickpeas and diced tomatoes. Stir to coat the chickpeas in the spices.
- Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
- Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally.
- Mash a small portion of the chickpeas into the sauce if you prefer a thicker consistency.
- Remove from the heat and stir in the lime juice. Taste and adjust the seasoning.
- Garnish with fresh cilantro and serve warm with rice, quinoa, or flatbread.
- Prep Time: 25
- Category: lunche
- Cuisine: amircain