Vegetarian Coconut Curry Chickpea Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
- Add the diced onion, minced garlic, cubed sweet potato, and chopped red bell pepper to the slow cooker.
- Stir in the curry powder and cumin until the vegetables are coated.
- Pour in the drained chickpeas, diced tomatoes with their juice, coconut milk, and vegetable broth.
- Season with salt and pepper, then stir everything together.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sweet potato is tender.
- Taste and adjust salt if needed before serving.
- Spoon the stew over cooked rice and top with chopped cilantro.
Notes
For a thicker stew, mash a few chickpeas against the side of the slow cooker during the last 30 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the consistency. Skip the rice and serve with warm naan if you prefer a lighter base.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board