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Coconut Curry Chickpea Stew

Credits: I Am A Food Blog

 You can prepare this comforting Coconut Curry Chickpea Stew during this COVID-19 period as we all could use a bit of extra love. It is quick and easy to make yet dietary restriction-friendly. This homemade soup is vegan, oil-free, gluten-free, low-fat, and no need to add sugar.

To prepare this soup, you will need an onion, garlic, and ginger. Don’t worry yourself if you don’t have access to fresh ginger, a pinch of ground ginger will work. You will also need neutral oil, red curry paste, drained, rinsed chickpeas, full-fat coconut milk, vegetable or chicken stock, kale, salt,  pepper, fresh mint or cilantro to finish, and finally Greek yogurt if you desire.

With all these ingredients in place, let start preparing our coconut curry chickpea stew.

Start by heating your oil over medium heat, then add onion, garlic, and ginger. Cook and occasionally stir until the onion softens, this should take about 2-3 minutes.

With the first stage being done, add your curry paste and chickpeas. You will also need to keep occasionally stir until the chickpeas start to sizzle and turn slightly brown. For garnish purposes, remove some chickpeas to set aside. Mash the chickpeas with your wooden spoon- as the starchiness of the chickpeas will thicken the stew. Then add your coconut milk and stock.

Occasionally stir the soup until it gets thick, this usually takes about 20- 30 minutes. Add greens and cook them until they become wilted. Season with pepper and salt to taste. The last thing you need to do is to scoop this delicious meal into bowls and top it off with the reserved chickpeas, fresh herbs, a drizzle of olive oil, and a dollop of yogurt. 

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