African Chickpea Coconut Curried Stew

I've got some good news for you.

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.

I got this recipe from a friend about two years ago. Since then I've made it what, ten times? And you should know this about me: no matter how good a recipe is, I usually use it only once or twice because there are just too many recipes out there and not enough time to try them all.

Okay. Enough blabbering. Here's the recipe:

AFRICAN CHICKPEA COCONUT CURRIED STEW

Ingredients:

• 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.

Directions:

• 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!