Coconut Chickpea Stew

chickpea curry

 

 

 

 

 

 

 

 

 

There’s a silver lining to everything, and for me, the bright side of winter is soups and stews. And this soup has it all–creamy, warming, spicy, filling, satisfying and yummilicious! At our annual pumpkin carving party, all food has strict criteria. All dishes must be:P1020242

  1. gluten-free
  2. completely delicious
  3. something that keeps well over time
  4.  allergy/food restriction friendly
  5. Easy if possible

I mean, when I’m cooking for 40 and making 12-15 dishes, easy counts for a lot.

So we went for a vegan stew this time around, and I absolutely loved it. I made this stew in the crockpot, but it could be totally made on the stovetop, too, just with a little extra broth or water.

  • 2 TBSP coconut oil
  • 1 big onion, diced
  • 3 garlic cloves, minced
  • 1 Serrano pepper, diced
  • 2 TBSP ginger, minced (approx 1.5 inches of ginger root)
  • 2 cans of garbanzo beans (I always buy Eden, which is tested for gluten and BPA free)
  • 1 can tomatoes with onions, including the juices OR 2 cups tomatoes when the season allows
  • 1 can lite coconut milk (I assume the regular works–it doesn’t work with my tummy)
  • 2 TBSP coconut flour
  • 1.5 TBSP garam masala powder or curry powder (curry powder is a little hotter)
  • 1/2 cup cilantro
  • rice if desired

Sautee the onion, garlic and ginger in the coconut oil over medium high heat until browning, 6-8 min. Add to the crockpot, along with the other ingredients through garam masala. Cover, cook on low for 4-6 hours. Garnish with cilantro, serve over rice.

I may add in a diced potato or sweet potato next time around. Mmmm…

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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3 Responses to Coconut Chickpea Stew

  1. Elle says:

    This looks so delicious! I love coconut in stews and soups.

    It adds such a nice aroma and coconut milk has such a nice texture. I like how you used light coconut milk in your recipe. I find the regular one a little too heavy.

    I’ve been looking to eat less meat, so I bought a few cans of chick peas and wasn’t sure what to do with all of them.

    I will definitely be giving your recipe a try!

  2. jude says:

    hi, I love the sound of this recipe, please tell how many this will serve if served with rice? thank you

  3. Jude, I’m really sorry but I’m not sure–it totally depends on if it’s a side or a mian dish, but I’d say ~4-6 as a main dish with rice.

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