Go Back
For this delicious stew, you will need: - 2 tablespoons coconut oil - 1 medium onion, diced - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 red bell pepper, chopped - 1 cup spinach, chopped - 1 tablespoon soy sauce - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked jasmine rice, for serving These ingredients come together to create a rich and creamy dish. The coconut milk adds a smooth texture, while the red curry paste gives it a warm kick. The chickpeas are packed with protein, making this stew filling and satisfying. You can elevate your stew with these tasty options: - Fresh lime wedges for extra zing - Sliced green onions for crunch - Toasted nuts, like cashews, for added texture - Naan bread or pita on the side These garnishes add flavor and color. They can also add a fresh contrast to the creamy stew. This stew is not just tasty; it's also good for you. Here’s a quick look: - Calories: About 350 per serving - Protein: 12 grams from chickpeas - Fiber: 10 grams for digestion - Healthy fats from coconut oil and milk This dish provides balanced nutrition. It’s a great way to get your veggies and protein in one bowl. Enjoy the rich flavors without guilt! {{ingredient_image_1}} Start by heating 2 tablespoons of coconut oil in a large pot over medium heat. Once the oil melts, add 1 medium diced onion. Sauté the onion until it turns translucent, which takes about 5 minutes. Next, mix in 3 minced garlic cloves and 1-inch grated ginger. Cook these for 2 minutes until they smell great. This step builds the stew's base flavor. Now it’s time to add the spices. Stir in 2 tablespoons of red curry paste and cook for 1 minute. This helps the spices release their full flavor. Slowly pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir well to combine everything. Then, add 2 cans of drained and rinsed chickpeas and 1 chopped red bell pepper. Bring the mix to a gentle simmer. Let it cook for about 15 minutes. This allows the flavors to meld together nicely. After the 15 minutes, stir in 1 cup of chopped spinach, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Cook this for another 5 minutes. The spinach will wilt and become tender. Taste the stew and season with salt and pepper as needed. This is your final chance to adjust the flavor. Serve the stew over cooked jasmine rice and garnish with fresh cilantro for a vibrant finish. Enjoy the explosion of flavors! To get the best flavor, use fresh ingredients. Fresh garlic and ginger add a zing. Don't skip the red curry paste; it brings heat and depth. Taste the stew as it cooks. Adjust the salt, pepper, and lime juice to your liking. If you want more heat, add sliced chili peppers or a dash of hot sauce. For a touch of sweetness, add a teaspoon of brown sugar. This balances the spices well. One common mistake is overcooking the spinach. Add it near the end, so it stays bright. Another pitfall is not sautéing the aromatics long enough. Cook the onion, garlic, and ginger until fragrant. This step builds a strong base. Be careful with the salt. The soy sauce adds saltiness too. Taste before adding more. Lastly, don’t rush the simmering time. Letting the stew cook melds the flavors beautifully. A heavy-bottomed pot is best for even cooking. I recommend a Dutch oven or a large saucepan. These hold heat well. Use a wooden spoon for stirring to avoid scratching your pot. Have a sharp knife for chopping the veggies. A cutting board is also essential. If you like, use an immersion blender for a smoother texture. But this stew is great chunky too! Pro Tips Use Fresh Ingredients: Fresh garlic, ginger, and vegetables will elevate the flavor of your stew, making it more vibrant and aromatic. Adjust the Spice Level: If you prefer a milder stew, start with less red curry paste and add more to taste as it simmers. Make It Creamier: For an even creamier texture, consider adding an extra half can of coconut milk towards the end of cooking. Garnish for Freshness: Always finish your dish with fresh cilantro or lime wedges to add a burst of freshness that complements the rich flavors. {{image_2}} This stew is already vegan and gluten-free. You use coconut milk and chickpeas. They are great for many diets. If you want it creamier, try adding more coconut milk. This gives a richer taste without extra calories. You can swap some ingredients to match your taste. For the red curry paste, you can use green curry paste. It will change the flavor but keep it delicious. Don't have spinach? Try kale or Swiss chard instead. You can also use any bell pepper you like. A yellow or green one works just as well. Want to boost the protein? You can add tofu or tempeh. Simply cube them and add them with the chickpeas. If you want more veggies, try carrots or zucchini. They add color and nutrition. Just chop them small and add them at the same time as the bell pepper. This makes the dish more colorful and fun. To keep your Coconut Curry Chickpea Stew fresh, store it in an airtight container. Let it cool down before sealing. Place it in the fridge within two hours of cooking. This stew stays good for up to four days. Label the container with the date. This way, you can track how long it has been stored. Freezing is a great option if you want to save some for later. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top, as the stew will expand. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Reheat your Coconut Curry Chickpea Stew on the stove for the best flavor. Pour it into a pot over medium heat. Stir occasionally to avoid sticking. Heat it until it’s hot throughout, about 5 to 10 minutes. If it seems too thick, add a little vegetable broth or water. You can also microwave it in short bursts, stirring in between. Enjoy it warm over jasmine rice! You can serve this stew with jasmine rice. Rice absorbs the rich flavors well. You might enjoy it with naan bread too. The bread is perfect for dipping and soaking up the stew. For a fresh touch, add a side salad. A simple cucumber salad pairs nicely for a crunchy bite. Yes, you can make it spicier! Add more red curry paste for extra heat. You can also toss in fresh chili peppers. If you want a smoky flavor, try smoked paprika. Adjust the spice to match your taste. Remember, start with a little and add more as needed. Coconut Curry Chickpea Stew lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When ready to enjoy, heat it on the stove or in the microwave. Stir well to evenly distribute the heat. Yes, other legumes work well in this stew. You can use black beans or lentils. Both will add different textures and flavors. Just make sure to adjust cooking times. For lentils, check if they need more water or broth. This allows them to cook properly. You can create a delicious Coconut Curry Chickpea Stew by using key ingredients and simple steps. Remember to balance flavors and avoid common mistakes to make your dish shine. Explore variations to suit your taste, and store any leftovers properly for later enjoyment. This stew is versatile and can fit many diets. Enjoy making it and sharing it with others. Your kitchen can be a place of fun and tasty meals. Dive into this recipe and let your cooking skills grow!

Coconut Curry Chickpea Stew

A flavorful and hearty stew made with chickpeas, coconut milk, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons red curry paste
  • 1 can coconut milk (14 oz)
  • 1 cup vegetable broth
  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 1 red bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • fresh cilantro, for garnish
  • cooked jasmine rice, for serving

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pot and cook for another 2 minutes until fragrant.
  • Stir in the red curry paste, cooking for 1 minute to bloom the spices.
  • Slowly pour in the coconut milk and vegetable broth, stirring to combine.
  • Add the chickpeas and chopped red bell pepper. Bring the mixture to a gentle simmer.
  • Let the stew cook for about 15 minutes, allowing the flavors to meld.
  • Stir in the chopped spinach, soy sauce, and lime juice. Cook for an additional 5 minutes until the spinach is wilted and tender.
  • Season with salt and pepper to taste.
  • Serve the stew over jasmine rice and garnish with fresh cilantro.

Notes

Serve with cooked jasmine rice for a complete meal.
Keyword chickpeas, curry, stew, vegan