Latin American style tomato coconut curry chock full of vegetables for a hearty and plant based main course

You will always find tins of chickpeas in our cupboard or dried chickpeas soaking in our fridge. Whether its for homemade hummus, a chickpea curry or even just rubbed in oil, salt and paprika and air-fried for a snack, they are a go-to staple in our kitchen.

This spicy chickpea stew is a perfect dish for a quick and easy mid-week dinner and can be served on its own or over a bed of brown or white rice. You may also wish to serve with a thick slice of toasted sourdough or a flatbread.

Recipe

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Chickpea tomato coconut stew

Latin American style tomato coconut curry chock full of vegetables for a hearty and plant based main course

Prep Time10

Cook Time30

Course: Main Course

Keyword: chickpeas, plant-based

Servings: 4

Ingredients

1 large onion
3 cloves garlic
800 grams chickpeas (2 cans)
400 grams chopped tomatoes (or chopped cherry tomatoes)
1 medium red pepper, chopped
2 tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne
1 cup low sodium vegetable Stock
400 ml coconut milk
200 grams baby spinach
1 bunch cilantro, chopped

To serve

Rice, limes, and Greek yoghurt

Instructions

Dice onion, red pepper and peel and finely chop the garlic cloves.
Combine and gently fry in 2-3 Tbsp of oil using a large, heavy bottomed pan for 2 minutes or until softened.
Stir in spices and cook for one minute.
Gently stir in coconut milk and vegetable stock – bring to a gentle simmer. Add drained chickpeas and chopped tomatoes – strain first to remove excessive tomatoes juice.
Add one good handful of spinach leaves and half of the fresh cilantro.
Simmer for 30-45 minutes, stirring occasionally, until reduced to a thick stew consistency.
Remove stew from heat and add a dash of freshly squeezed lime juice – tasted and adjust seasoning as necessary.
Spoon over rice, add yoghurt and garnish with remaining chopped cilantro. Serve with warm flatbread of toasted sourdough if desired.