Get the Recipe: Coconut Tomato Chickpea Stew
I absolutely love the ease of a one pot meal and my Coconut Tomato Chickpea Stew is high on my list. The other thing that I love about this delicious stew is that most of the ingredients (aside from ginger and spinach) are items that I typically have in my cupboard.
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
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 ½ cups vegetable broth
- 15 ounce can chickpeas, drained, rinsed
- 1 ¼ cup lite coconut milk, or more if you like it creamier
- 1 tablespoon pure maple syrup, this helps with the acidity of the tomatoes
- 1 heaping teaspoon creamy peanut butter or nut butter, or tahini, optional
- 2 to 3 loosely packed cups spinach, roughly chopped (can sub with another leafy green like kale or swiss chard, if you prefer)
- salt, to taste
Suggested Toppings and Accompaniments:
- a drizzle of olive oil
- fresh cilantro leaves
- your favorite grain
- artisan bread or naan
Equipment
- medium saucepan
Instructions
- Heat the oil in a medium pot or high lip saucepan over medium-low heat. Add in the onion and sauté until translucent, about 5 minutes. Stir in the tomatoes and sauté until they start to break down a bit, 8 to 10 minutes.
- Stir in the garlic, ginger, smoked paprika, turmeric, ground black pepper, coriander, cumin, and cayenne pepper. Sauté for a couple minutes to enliven the spices.
- Once fragrant, stir in the vegetable broth, chickpeas, coconut milk, pure maple syrup, and peanut butter.
- Cover the pot and simmer until the chickpeas are a bit more tender, 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 season with salt, if needed.
- Remove the lid and stir in the spinach and simmer until wilted, just a few minutes more.
- Serve over your favorite grain or whatever you're serving it with. Drizzle with a little olive oil and top with fresh cilantro, 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