This vegan curry chickpea stew takes just 30 minutes to make in one pot with basic pantry ingredients.
About the recipe
This hearty and satisfying chickpea stew is perfect for those on a quest Healthy plant-based meals that are easy to prepare and packed with nutrients. Even better, the rice is added directly to the stew, making it a One-pot meals that require minimal clean-up.
much more One pan chickpea recipeThis chickpea kadai, sweet potato chickpea kadai and Mediterranean chickpea kadai are all popular.
The stew is seasoned with a mix of curry-inspired spices cumin, turmeric and curry powder, Which not only adds a taste but also provides health benefits.
in yoga Onion, garlic, ginger, tomato, coconut milk and spinach Improves nutritional and flavor profile. You can find the same ingredients in my curry lentil soup and chickpea potato stew.
Chickpeas, which are a great source of plant-based protein and fiber, make this dish especially filling and nutritious.
Overall, this recipe is straightforward and easy to follow, making it a perfect weeknight dinner option that’s always a crowd-pleaser.
Material notes
A full list of ingredients with measurements can be found on the recipe card at the end of the post.
- onion: You can use white onion or yellow onion.
- Garlic and ginger: The recipe calls for fresh garlic and ginger but you can substitute 1 teaspoon of garlic powder and a pinch of ginger.
- Square tomato: Any canned diced tomatoes will work but fire-roasted is best for extra flavor.
- Coconut Milk: The recipe calls for light coconut milk, but you can use full fat coconut milk if you have it on hand.
- chickpeas: The recipe calls for drained and rinsed canned chickpeas, but you can also cook your own from scratch.
- the rice: Use basmati or jasmine rice. You can substitute quinoa or another grain, you just need to adjust the cooking time accordingly.
- Spinach: Use regular or baby fresh spinach. You can omit it or substitute finely chopped kale.
combination
- For a thinner soup-like consistency, increase vegetable broth to 3 cups.
- Add additional vegetables such as 1 cup cubed potatoes, butternut squash or sweet potatoes, 1 diced bell pepper, 1 cup diced zucchini, 1 cup diced carrots or 1-2 cups diced cauliflower.
Step by step instructions
Step 1: Cook the onion and garlic
Saute onion, garlic and ginger for 5-6 minutes until soft and fragrant.
You can use 1 tablespoon of oil, water or vegetable broth to cook the vegetables.
If you are adding any additional vegetables, add them after the onion, garlic and ginger are cooked and cook for 1-2 minutes before adding the spices.
Step 2: Add the spices
Next, add all the spices and cook for 2-3 minutes to toast the spices, stirring constantly.
Step 3: Bring the stew to a boil
Add everything except the spinach and lime and simmer covered for 15-20 minutes until the rice is tender.
Step 4: Add spinach and lime
Stir in the spinach and lime, turn off the heat and let sit for 5 minutes. That’s it!
Serve your stew now, topped with fresh cilantro and another squeeze of fresh lime juice. Better yet, fresh naan or pita for dipping.
Recipe FAQs
Yes. This recipe freezes well. To freeze, cool then transfer to a freezer bag or airtight container and freeze for up to 3 months.
Thaw overnight in the refrigerator and then reheat in a bowl on the stove or in a separate microwave until warm.
Yes, you can use dry chickpeas instead of canned but you either have to soak them overnight and cook them before using them in the recipe.
The stew is delicious in it but you can serve it fresh, with hot naan or pita.
Mango chutney or raita would be delicious as a topping. Roasted vegetables, this roasted cauliflower salad or any light green salad make a good side dish. It would also be nice to mix in some crispy tofu for extra protein.
How to save
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat as needed in a bowl on the stove or in the microwave.
- The stew will continue to thicken over time. You can stir in some broth or water to adjust the consistency when reheating it if you wish.
- To freeze, refrigerate and store in freezer bags or airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Have you tried this recipe?
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description
This healthy, hearty curry chickpea stew with rice and spinach takes just 30 minutes to make in 1 pot, is packed with nutrients and keeps well for healthy meals throughout the week.
- Cook onion, garlic and ginger: Add onion, garlic, ginger and salt to a soup pot with 1 tablespoon of oil, vegetable broth or cooking water. Fry for 5-6 minutes until soft and fragrant.
- Toast Spices: Add all the spices and cook for 2-3 minutes stirring constantly.
- Add liquid, chickpeas and rice: Add chopped tomatoes, chickpeas, coconut milk, broth and rice.
- Cook the stew: Simmer on medium heat for 15-20 minutes or until the rice is tender.
- Add spinach and lime: Stir in the spinach and lime juice, turn off the heat and let sit for 4-5 minutes until the spinach wilts and blends into the stew.
- Season and serve: Season with salt and pepper if needed and serve immediately with finely chopped fresh cilantro and more lime.
Comment
If storing leftovers, let them cool then store in a sealed container in the refrigerator for up to 5 days or refrigerate for up to 2 months.
nutrition
- Serving Size: 1
- Calories: 310
- Fat: 6 grams
- Sugars: 52 grams
- Fiber: 9 grams
- Protein: 13 grams
Keywords: Curry Chickpea Stew
This recipe was originally published on August 20, 2015.