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Explore the world of comforting, plant-based dishes with our Creamy Coconut Curry Chickpea Stew. This hearty stew combines the rich flavors of coconut milk with nutritious chickpeas and an array of vibrant vegetables. Perfect for busy weeknights, it offers a quick yet satisfying meal option that is both delicious and nourishing. In this article, we will delve into the ingredients, detailed cooking instructions, and the nutritional benefits of this delightful stew.

Creamy Coconut Curry Chickpea Stew

Discover the satisfying Creamy Coconut Curry Chickpea Stew, a plant-based delight that transforms your dinner into a comforting experience. This easy recipe combines creamy coconut milk with protein-rich chickpeas and an array of colorful vegetables. Perfect for busy weeknights, it offers a wholesome meal packed with flavor and nutrition. Learn how to prepare this hearty stew while exploring the benefits of its key ingredients and cooking techniques for the best results. Enjoy a warming, delicious bowl tonight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk

1 tablespoon coconut oil (or olive oil)

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, diced

1 medium zucchini, diced

2 cups fresh spinach

1 tablespoon curry powder (or more to taste)

1 teaspoon ground cumin

1 teaspoon turmeric powder

½ teaspoon chili powder (optional, for heat)

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Sauté Aromatics: In a large pot over medium heat, melt the coconut oil. Add the diced onion and sauté for about 5 minutes until it’s translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Veggies: Incorporate the diced red bell pepper and zucchini into the pot. Sauté for about 5 minutes, allowing them to soften slightly.

      Spice It Up: Sprinkle in the curry powder, ground cumin, turmeric, and chili powder (if using). Stir continuously for about 1 minute to toast the spices, enhancing their flavor.

        Combine Chickpeas and Coconut Milk: Add the drained chickpeas and coconut milk to the pot, mixing well. Bring the mixture to a gentle simmer, reducing the heat to low and letting it cook for about 10-15 minutes, allowing the flavors to meld together.

          Add Spinach and Season: Stir in the fresh spinach, allowing it to wilt into the stew. Season with salt, pepper, and lime juice to taste. Let it simmer for an additional 5 minutes.

            Serve: Ladle the creamy coconut curry chickpea stew into bowls, garnish with fresh chopped cilantro, and serve hot over cooked rice or quinoa.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings