Description
Learn how to make a delicious and hearty Chickpea Stew with our easy-to-follow recipe. Perfect for a cozy and comforting meal any day of the week!
Ingredients
- 3 tablespoons vegetable oil (45 ml)
- 1 cup onions, chopped (240 g)
- 1 cup red pepper, chopped (150 g)
- 1 cup carrots, chopped (130 g)
- 1 cup red potatoes, cut into quarters (225 g)
- 2 cups cauliflower, cut into florets (300 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, peeled and minced
- 1/2 teaspoon (3 ml) jalapeno, minced
- 1-1/2 teaspoons (3 ml) cumin
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (3 ml) turmeric
- 2-3 tablespoons (38 ml) tomato paste
- 3 cups vegetable broth (720 ml)
- 1 15-ounce can chickpeas, drained and rinsed (425 g)
- 3/4 cup coconut milk (180 ml)
Instructions
- In a medium-sized Dutch oven (or another pot), warm the vegetable oil.
- Introduce the onions and red pepper, cooking over medium-high heat while stirring until they turn golden brown, approximately 5 minutes.
- Incorporate the carrots and red potatoes, continuing to cook for an additional 3-4 minutes. Add in the cauliflower, garlic, ginger, and jalapeno, and let them cook for another 2-3 minutes.
- Mix in the cumin, smoked paprika, turmeric, and tomato paste, ensuring they are well combined with the vegetables.
- Pour in the vegetable broth and chickpeas, then bring the mixture to a gentle boil.
- Cover the pot and let it gently simmer on low heat for around 12-15 minutes, or until the vegetables are soft.
- Stir in the coconut milk and allow it to return to a simmer.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier flavor, increase the jalapeno or add a pinch of cayenne.
- For a thicker texture, blend part of the soup before adding coconut milk.
- Customize with peas, sweet potatoes, or spinach for added nutrition and flavor.
