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- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 red bell pepper, diced - 2 medium carrots, peeled and diced - 1 cup vegetable broth Chickpeas are the stars of this stew. They add protein and fiber. Coconut milk brings a creamy texture and a rich flavor. The onion, garlic, and ginger create a flavorful base. Red bell pepper and carrots add color, crunch, and nutrition. - 1 tablespoon coconut oil - 2 tablespoons red curry paste - 1 tablespoon soy sauce Use coconut oil to sauté the vegetables. It adds a light sweetness. Red curry paste packs a punch with bold flavors. Soy sauce brings saltiness and depth to the dish. These staples make the stew flavorful and satisfying. - 1 tablespoon fresh lime juice - Fresh cilantro leaves, for garnishing - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - Salt and pepper, to taste Fresh lime juice offers a bright, zesty flavor. Cilantro adds a fresh note and a pop of color. Ground turmeric gives the stew a warm hue and health benefits. Ground cumin adds earthiness. Adjust salt and pepper to your taste. These seasonings help balance the stew, making every spoonful delicious. {{ingredient_image_2}} 1. In a spacious pot, heat 1 tablespoon of coconut oil over medium heat. 2. Add 1 finely chopped onion and sauté for 3-4 minutes. The onion should turn soft and fragrant. 3. Mix in 2 minced garlic cloves and 1 tablespoon of minced fresh ginger. Cook for 1 minute until it smells good. 4. Next, add 1 diced red bell pepper and 2 diced carrots. Cook for 5-6 minutes until they soften. 1. Now, stir in 2 tablespoons of red curry paste, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin. Cook for 1 minute to toast the spices. 2. Pour in 1 can of drained chickpeas, 1 can of coconut milk, and 1 cup of vegetable broth. 3. Add 1 tablespoon of soy sauce and 1 tablespoon of fresh lime juice. Mix well and bring it to a gentle simmer. 1. Lower the heat, cover the pot, and let the stew simmer for 15-20 minutes. This lets the flavors mix nicely. 2. After simmering, taste the stew. Add salt and pepper as needed. For more spice, add another spoonful of red curry paste. 3. Serve the stew hot in bowls. Garnish with fresh cilantro leaves for a bright look. To make your stew just right, adjust the spice levels. If you want more heat, add more red curry paste. For a milder stew, use less. The balance of heat is key to a great flavor. For cooking time, let your stew simmer for 15 to 20 minutes. This allows the flavors to blend well. The longer you simmer, the richer the taste. When serving your stew, think about ideal side dishes. Steamed jasmine rice works great for soaking up the sauce. Warm naan is another tasty choice. Both make your meal more filling. For presentation, use deep, warm bowls. Sprinkle fresh cilantro on top for a pop of green. This makes the dish look vibrant and inviting. To boost nutrition, add leafy greens like spinach or kale. They cook down well and add health benefits without changing the taste much. You can also add protein boosters like tofu. Just cube the tofu and toss it in with the chickpeas. This way, you get more protein while keeping the dish vegetarian. Pro Tips Fresh Ingredients: Using fresh vegetables and herbs will enhance the flavor of your stew significantly. Aim for vibrant, crisp produce for the best results. Adjust the Spice: If you like your curry spicier, consider adding fresh chopped chili peppers or a pinch of cayenne pepper along with the red curry paste. Flavor Depth: For a deeper flavor, let the stew simmer a bit longer. The longer it simmers, the more the spices will develop and infuse the dish. Serving Suggestions: Pair your stew with a side of jasmine rice or warm naan to enjoy the rich coconut curry sauce even more. {{image_4}} You can switch up the legumes in this stew. Try black beans or lentils. Both are great sources of protein and will add a new flavor. You might also want to add different vegetables. Sweet potatoes, spinach, or peas work well. They add color and nutrition. For the milk, you can use almond milk or oat milk instead of coconut milk. This change still keeps it creamy but alters the taste slightly. If you love heat, make your curry spicy! Add more red curry paste or some chili flakes. For a milder stew, keep it light on the spices. You can also add fresh herbs like basil or mint. They give a fresh taste that brightens the stew. Try squeezing in some extra lime juice for a zesty kick. Making this stew ahead of time is easy. You can prepare it and store it in the fridge for up to four days. To freeze, let it cool completely, then transfer it to an airtight container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, heat it gently on the stove until warm. This way, you can enjoy a tasty meal with minimal effort! After making your Coconut Curry Chickpea Stew, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to four days. This will keep the flavors fresh. To freeze, place the cooled stew in a freezer-safe container. Leave some space at the top, as the stew may expand. You can freeze it for up to three months. When ready to eat, move it to the fridge overnight to defrost. Reheat your stew on the stove over low heat. Stir it often to prevent sticking. You can also use a microwave, heating it in short bursts. Just be sure to stir between intervals. This way, the flavors stay rich and tasty. You can use almond milk or oat milk if you need a dairy-free option. These milks add a nice creaminess but will change the taste slightly. For a richer flavor, try using cashew cream. Yes, you can use dried chickpeas. Start by soaking them overnight. After soaking, cook them until they are tender. This may take 1-2 hours. Use about 1 ½ cups of cooked chickpeas for this recipe. The spice level mainly depends on the red curry paste. If you like mild, use less paste. For more heat, add more paste or some chopped chili peppers. Taste as you go to find your perfect spice level. Absolutely! Feel free to add spinach, zucchini, or sweet potatoes. Just make sure to adjust cooking times so everything cooks evenly. To thicken the stew, you can mash some chickpeas in the pot. You can also add a bit of cornstarch mixed with water. Stir it in and let it cook for a few more minutes. Serve the stew with jasmine rice or warm naan. Both options soak up the tasty sauce well. You can also pair it with a fresh salad for a light meal. The stew lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before putting it in the fridge. Yes, this stew freezes well. Let it cool completely before putting it in a freezer-safe container. It can last for up to 3 months in the freezer. Just thaw it in the fridge before reheating. Yes, this stew tastes even better the next day! Prepare it a day ahead and let the flavors blend. Just reheat it gently on the stove before serving. This blog post explored a tasty Coconut Curry Chickpea Stew. We discussed key ingredients like chickpeas, coconut milk, and fresh veggies. You learned how to prepare it step by step, from sautéing to simmering. We shared tips on flavor and texture, plus meal prep ideas. Remember, you can swap ingredients or adjust spices to suit your taste. With proper storage methods, you can enjoy this dish later. Embrace your creativity and make this stew your own!

Coconut Curry Chickpea Stew

A rich and flavorful stew made with chickpeas, coconut milk, and a blend of spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red bell pepper diced
  • 2 medium carrots, peeled and diced
  • 1 cup vegetable broth
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste pepper
  • for garnishing fresh cilantro leaves

Instructions
 

  • In a spacious pot, heat the coconut oil over medium heat until melted. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, or until it turns translucent and fragrant.
  • Incorporate the minced garlic and ginger into the pot, stirring well and cooking for an additional minute until the mixture is aromatic.
  • Add the diced red bell pepper and carrots, mixing well to combine all the vegetables. Continue cooking for 5-6 minutes, allowing them to soften slightly.
  • Stir in the red curry paste, ground turmeric, and ground cumin, cooking for another minute to slightly toast the spices, enhancing their flavors.
  • Pour in the drained chickpeas, coconut milk, vegetable broth, soy sauce, and freshly squeezed lime juice. Mix thoroughly until all ingredients are well combined and bring the stew to a gentle simmer.
  • Lower the heat, cover the pot, and let the stew simmer for 15-20 minutes. This will allow the flavors to meld beautifully, creating a deliciously rich stew.
  • After simmering, taste the stew and season with salt and pepper as necessary. If you prefer a spicier flavor, feel free to add an extra spoonful of red curry paste.
  • Serve the stew hot in bowls, garnished with freshly chopped cilantro for a vibrant touch.

Notes

Serve with steamed jasmine rice or warm naan for a complete meal experience.
Keyword chickpeas, curry, stew, vegan