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13) Coconut Curry Chickpea Stew

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped (about 1 cup)
  • 3 garlic cloves minced
  • 1 tbsp grated ginger
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 2 cups baby spinach packed
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • Fresh cilantro for garnish optional

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook 5–7 minutes until soft.
  2. Stir in garlic and ginger for 1 minute, then add curry, cumin, and turmeric. Cook 30 seconds.
  3. Add chickpeas, tomatoes, coconut milk, and broth. Stir, bring to a simmer, and cook 15 minutes.
  4. Stir in spinach until wilted. Add lime juice, salt, and pepper to taste.
  5. Cool fully, portion into freezer containers, and label with date. To reheat: thaw overnight and warm on the stove or microwave until hot.