Side Pannel
Easy Chickpea Stew Recipe
Easy Chickpea Stew Recipe
- Recipe Submitted by maryjosh on 02/27/2020
Ingredients List
- 3 tablespoons extra-virgin olive oil
- 1 cup onions, chopped
- 1 cup red pepper, chopped
- 1 cup carrots, chopped
- 1 cup red potatoes, cut into quarters
- 2 cups cauliflower, cut into florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1/2 teaspoon jalapeno, minced
- 1-1/2 teaspoons cumin
- 1 teaspoon smokey paprika
- 1/2 teaspoon turmeric
- 2-3 tablespoons tomato paste
- 3 cups vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 3/4 cup unsweetened coconut milk
Directions
In a medium size Dutch oven (or other pot), heat the olive oil.
Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
Add the vegetable broth and chickpeas and bring to a simmer.
Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
Add the coconut milk and bring back to a simmer.
Serve with chopped cilantro.
Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
Add the vegetable broth and chickpeas and bring to a simmer.
Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
Add the coconut milk and bring back to a simmer.
Serve with chopped cilantro.
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