You don't have to spend hours searching for what you're going to serve your friends. You've got your answer right here.
This African Chickpea Coconut Curried Stew will blow. your. mind. It has all the qualities you expect from a winter dish: it's comforting, flavorful, soupy, stewy, carby, and spicy.
It's perfect over rice or wheat.
Oh, and it's vegan.
Okay. Enough blabbering. Here's the recipe:
AFRICAN CHICKPEA COCONUT CURRIED STEWIngredients:
- 2 tablespoons canola or olive oil
- 1 medium onion (about 6 ounces), chopped
- 1 medium red bell pepper (about 6 ounces), chopped
- 1 jalapeño chili, seeded and finely chopped
- 2 large cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup chopped tomatoes, seeded and peeled, fresh or canned
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro or parsley
- On the side, prepare a pot of rice or wheat to serve the stew over.
- In a medium stockpot, heat oil over medium heat.
- Add the bell pepper, onion, and chili. Cook, stirring, until softened, for about 5 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute. Add broth, chickpeas, tomatoes, curry powder, salt, and black pepper. Bring to a boil over high heat.
- Reduce heat and simmer gently, uncovered, stirring occasionally for about 10 minutes.
- Add the remaining ingredients and cook, again stirring occasionally, until heated through, for about 5 minutes.
- Serve warm over rice or wheat and enjoy!