Coconut Tomato Chickpea Stew

I absolutely love the ease of a one pot meal and I’m adding my Coconut Tomato Chickpea Stew to the list. For this dish, I’ve added a myriad of spices, like a lot of my dishes. As you look at the list of spices, these are spices that I totally recommend adding or keeping in your spice cabinet at all times. Some dishes may only call for a little of this or a little of that, but they truly have the ability to bring a dish to life. You know when you take that first bite, and whether it’s you or the person on the other end saying… Mmmmmmm. That’s what I’m talking about. That first taste or reaction. And the great thing is that most of these spices you can find for as low as a dollar at a lot of grocers.

I’ve also threw in some spinach to this dish, which I like, but it’s truly not a must. Lastly, I added in a dollop peanut butter. It’s not overbearing at all, but it adds such a richness to this dish and could easily be substituted with another nut butter or omitted, if you prefer.

If you like my Coconut Tomato Chickpea Stew, then you may also want to check out my Smoky Sweet Potato and Tahini Stew.

Get the Recipe: Coconut Tomato Chickpea Stew

Yield: 4 servings

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

5 from 3 reviews

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Ingredients

• A drizzle of olive oil
• 1 small yellow onion, diced
• 14.5 ounce can petite diced tomatoes, drained, roughly 1 ½ cups of diced tomatoes (seeded) can be used as well
• 1 teaspoon ginger, grated
• 3 cloves garlic, minced
• ½ teaspoon ground turmeric
• 1 pinch cayenne pepper
• 1 teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground cumin
• 1 ½ cups vegetable broth
• 15 ounce can chickpeas, drained, rinsed
• 1 tablespoon pure maple syrup, this helps with the acidity of the tomatoes
• 1 ¼ cup lite coconut milk, or more if you like it creamier
• 1 teaspoon creamy peanut butter or nut butter, optional
• 2 to 3 cups spinach, roughly chopped (can sub with another leafy green like kale or swiss chard, if you prefer)
• salt, to taste

Suggested Accompaniments/Toppings:

• a grain of your choice
• A tiny drizzle of olive oil
• fresh cilantro leaves
• freshly baked bread or naan

Equipment

• medium saucepan

Instructions

• In a medium pot or high lip saucepan, drizzle in olive oil, over medium-low heat. Add in the onion and sauté until the onion become slightly translucent, about 5 minutes. Stir in the tomatoes and sauté for 8 to 10 minutes or until they start to break down a bit.
• Stir in the ginger root, garlic, turmeric, cayenne pepper, smoked paprika, ground black pepper, coriander, and cumin. Mix that all in well together sautéing for a couple more minutes to enliven the spices. Turn the heat to low and stir in the vegetable broth, chickpeas, pure maple syrup, coconut milk, and add in peanut butter.
• Stir, cover the pot, and simmer for 20 to 30 minutes. (I like my chickpeas to be as soft as possible, so I like to cook my stew on the longer side.) Taste your stew and add salt or additional seasonings, if needed.
• Stir in the spinach and simmer until wilted. Serve with your choice of accompaniment, if using and enjoy.

Calories: 307kcal, Carbohydrates: 47g, Protein: 12g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 570mg, Potassium: 776mg, Fiber: 11g, Sugar: 14g, Vitamin A: 2103IU, Vitamin C: 17mg, Calcium: 120mg, Iron: 5mg