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Coconut Curry Chickpea Stew

Covid home cooking at its coziest: a comforting coconut curry chickpea stew made from pantry staples. You can make it vegan too!
Posted March 27, 2020 by Stephanie
Coconut Curry Chickpea Stew | www.iamafoodblog.com

I feel like we could all use a bit of comfort right now. It’s not so strange for me to be home and not go out – after all most days I work from home. But what is a little worrying is not being able to grocery shop with abandon. All of the online delivery places have their spots taken up almost instantly and as someone who examines each and every piece of produce, leaving produce choice in the hands of someone else is rough.

As it stands I’m a pretty anxious person so this whole world pandemic situation is … well, rough. Mike and I have been trying to keep busy. I’ve throughly cleaned our deck, done lots of loads of laundry, and been cooking whatever we have in the fridge.

Coconut Curry Chickpea Stew | www.iamafoodblog.com

This is one of those easy to make comforting soups that uses (mostly) pantry ingredients. It’s a riff on Alison Roman’s viral stew. Unfussy and easy. A little bit of what everyone needs right now.

Hope everyone is staying safe and healthy.

PS – To make this vegan, skip out on the yogurt and be sure to use vegetable stock :)
PPS – If you want a similar stew, check this one out too.

Coconut Curry Chickpea Stew | www.iamafoodblog.com

Coconut Curry Chickpea Stew

Creamy coconut chickpea stew with greens and yogurt.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients

  • 1 tbsp neutral oil
  • 2 cloves garlic minced
  • 1/2 onion chopped
  • 1 inch piece ginger finely chopped or grated
  • 1-2 tbsp red curry paste
  • 1 can chickpeas drained and rinsed
  • 1 can coconut milk full fat
  • 1 cup vegetable or chicken stock
  • 1 bunch kale stems removed, torn into bite sized pieced
  • salt and freshly ground pepper
  • 1/2 cup fresh mint or cilantro to finish
  • greek yogurt if desired

Instructions

  • Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
    Coconut Curry Chickpea Stew | www.iamafoodblog.com
  • Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
    Coconut Curry Chickpea Stew | www.iamafoodblog.com
  • Use a wooden spoon or potato masher to mash the chickpeas – their starchiness will thicken the stew. Add the coconut milk and stock, scrapping up any bits on the bottom of the pan.
  • Bring to a simmer and cook, stirring occasionally, until thickened to your liking, 20-30 minutes. Stir in the greens and cook until wilted. Season with salt and pepper to taste.
    Coconut Curry Chickpea Stew | www.iamafoodblog.com
  • Scoop into bowls and top with the reserved chickpeas, fresh herbs, a drizzle of olive oil, and dollop of yogurt, if using. Enjoy immediately.
    Coconut Curry Chickpea Stew | www.iamafoodblog.com

4 Comments

  1. Helen says:

    Hi not sure I’m crazy about kale , would spinach do?

    1. Stephanie says:

      absolutely, just stir it in right before you want to eat so it doesn’t wilt too much :)

  2. Matt says:

    I’m a newbie when it comes to coconut milk. Do you use “regular” or unsweetened?

    1. Stephanie says:

      hi matt,
      this coconut milk is the kind that comes in a can, not the refrigerated section so it doesn’t come in regular or unsweetened. the stuff that comes regular or unsweetened usually has more water content and you won’t get the same thickness in the stew. look for canned coconut milk in the asian section :)

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Coconut Curry Chickpea Stew | www.iamafoodblog.com