Coconut Curry Chickpea Stew

Imagine diving into a bowl of warm, comforting stew that transports you to sun-kissed beaches and lush tropical landscapes. That’s exactly what the Tropical Bliss Coconut Curry Chickpea Stew offers—a delightful fusion of flavors and textures that not only satisfies your hunger but also nourishes your body. This dish is a vibrant blend of plant-based ingredients, expertly combined to create a meal that is as nutritious as it is delicious.

Transport yourself to a tropical paradise with this Tropical Bliss Coconut Curry Chickpea Stew. This vibrant dish is a perfect blend of comforting flavors and nutritious ingredients, featuring chickpeas, creamy coconut milk, and a variety of fresh vegetables. Packed with plant-based protein and healthy fats, this stew satisfies your cravings while supporting your wellness journey. Perfect for any time of year, you’ll love the warmth and richness of this hearty stew that's both simple to prepare and a delight to share with family and friends. Enjoy a nourishing meal that's as good for your body as it is for your soul!

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Ingredients

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, chopped

2 medium carrots, diced

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

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

2 tablespoons red curry paste (adjust to taste)

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon paprika

1 tablespoons soy sauce or tamari (for gluten-free option)

1 tablespoon maple syrup or brown sugar

Salt and pepper to taste

2 cups fresh spinach or kale

Juice of 1 lime

Fresh cilantro for garnish

Cooked jasmine or basmati rice (for serving)

Instructions

Heat the Oil: In a large pot or Dutch oven, heat the coconut oil over medium heat until melted.

Sauté Aromatics: Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add Vegetables: Incorporate the chopped red bell pepper and diced carrots, cooking for another 5-7 minutes until they start to soften.

Stir in Tomatoes and Coconut Milk: Pour in the diced tomatoes (with juices) and the coconut milk. Stir well to combine.

Season the Stew: Add in the chickpeas, red curry paste, ground cumin, turmeric powder, paprika, soy sauce, and maple syrup. Mix thoroughly and allow the stew to come to a gentle simmer.

Simmer: Reduce heat to low, cover the pot, and let the stew simmer for approximately 20 minutes, stirring occasionally.

Greens and Final Touches: Stir in the fresh spinach or kale, and let it wilt for about 3-5 minutes. Before serving, squeeze in the lime juice and season with salt and pepper to taste.

Serve: Ladle the coconut curry chickpea stew over cooked jasmine or basmati rice. Garnish with freshly chopped cilantro for a burst of flavor.

Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4-6