Curried chickpea stew
A simmered stew of chickpeas and vegetables in a spiced curry sauce, served warm.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpeas | 2 | Can |
| Coconut Milk | 400 | Milliliter |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Ginger | 1 | Inch |
| Carrot | 2 | Count |
| Red Bell Pepper | 1 | Count |
| Curry Powder | 2 | Tbsp |
| Ground Cumin | 1 | Tsp |
| Ground Coriander | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Spinach | 100 | Gram |
| Olive Oil | 2 | Tbsp |
| Lemon | 1 | Count |
| Cilantro | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in curry powder, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
- Add sliced carrots and chopped red bell pepper. Cook for 5 minutes, stirring occasionally.
- Pour in coconut milk and add drained chickpeas. Stir to combine.
- Season with salt and black pepper. Bring to a simmer and cook for 15 minutes.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Stir in lemon juice and adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro.
Prep
- Soak chickpeas overnight if using dried chickpeas instead of canned.
Kitchen equipment
GraterLarge Pot