Chickpea Coconut Stew
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.
10 minutes
20 minutes
Difficulty:
Easy
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. | |
by Masala Paleo
Serves: 2
Ingredients
- 1.5 cups1.5 cups1.5 cups Chickpeas, canned or boiled , also known as garbanzo beans
- 0.5 whole0.5 whole0.5 whole Red Onion, Sliced
- 2 whole2 whole2 whole Tomato, diced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Garlic Paste
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 3 sprigs3 sprigs3 sprigs Cilantro
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 0.5 tsp0.5 tsp0.5 tsp Chili Powder
- 1 Tbsp1 Tbsp1 Tbsp ground Coriander
- 1 Tbsp1 Tbsp1 Tbsp Fennel Seed
- 3 whole3 whole3 whole Cardamom Pods (whole pods)
- 3 whole3 whole3 whole Whole Cloves
- 1 whole1 whole1 whole Whole Cinnamon Stick
- 2 whole2 whole2 whole Bay Leaf
Spices
Process
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
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.