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Coconut Curry Chickpea Stew | www.iamafoodblog.com
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4.84 from 6 votes

Coconut Curry Chickpea Stew

Creamy coconut chickpea stew with greens and yogurt.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: soup

Ingredients

  • 1 tbsp neutral oil
  • 2 cloves garlic minced
  • 1/2 onion chopped
  • 1 inch piece ginger finely chopped or grated
  • 1-2 tbsp Thai 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