Chickpea Coconut Stew (Edit recipe)

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With the cooler weather coming our way, this stew is a cozy meal that will warm you up. This delicious stew is cooked with buttery soft chickpeas and coconut. It is light and fragrant which goes well with gluten free dosais, rice, millets or cauli rice. It is Vegan and Plant Based Whole30 compliant.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

1.5 cups Chickpeas, canned or boiled , also known as garbanzo beans
0.5 whole Red Onion, Sliced
2 whole Tomato, diced
1 Tbsp Ginger Garlic Paste
0.5 cup Coconut Milk
2 Tbsp Coconut Oil
3 sprigs Cilantro
1.5 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Warm oil in a pan at medium heat
Add the cloves, cinnamon, cardamom and fennel seeds. Let it all bloom in the oil
Sauté the chopped onion in the oil till translucent
Add the ginger garlic paste and sauté for a minute
Add the diced tomatoes and saute till the tomatoes turn soft
Add the salt, turmeric powder, red chili powder, coriander powder and saute for 30 seconds.
Add the chickpeas and mix it well, smash the chickpeas here and there with a spatula, this adds some thickness to the stew.
Pour in 2 cups of water followed by the coconut milk
Let it all cook for a few minutes and absorb all the flavors
Garnish with cilantro

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	874
Fat:	38 g
Carbohydrates:	113 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	1687 mg
Fiber:	29 g
Sugars:	13 g
Calculated per serving.