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Chickpea Stew [vegan] | The Flexitarian

Chickpea Stew

This hearty and flavourful chickpea stew, is packed with warming spices, greens, and a creamy, wholesome base. Perfectly versatile and gluten-free, it’s a comforting, plant-based dish that’s easy to prepare, full of nutrients, and even ideal for meal prep.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Beans & Pulses, Curries, One-pot Meals, Quick & Easy, Quick Weeknight Dinners
Cuisine Indian
Servings 4 servings
Calories 474 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp vegetable oil (or melted coconut oil)
  • 1 onion
  • 5 garlic
  • 3 cm fresh ginger root
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 150 g baby plum tomatoes
  • 800 g can chickpeas
  • 400 g can chopped tomatoes
  • 400 ml can coconut milk
  • 125 g bunch of kale or spinach (hard stem removed)
  • 1/2 tsp garam masala
  • lemon juice to taste
  • salt

TO SERVE:

  • rice (or other grain)
  • fresh coriander
  • dairy-free yoghurt
  • chilli

Instructions
 

  • Heat the oil in a large saucepan. Add the finely chopped onion and fry gently until soft.
    2 Tbsp vegetable oil (or melted coconut oil), 1 onion
  • Add the minced garlic cloves, grated ginger root, coriander, cumin, cinnamon, chilli powder, and turmeric.
    5 garlic, 3 cm fresh ginger root, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp chilli powder, 1 tsp turmeric
  • Add the tomatoes cut in halves. Fry gently altogether until the tomatoes are soft.
    150 g baby plum tomatoes
  • Add the chickpeas, chopped tomatoes and coconut milk. Bring to the boil and cook covered under medium heat for 10 minutes.
    800 g can chickpeas, 400 g can chopped tomatoes, 400 ml can coconut milk
  • Add the kale (roughly chopped) and carry on cooking covered under medium heat for another 8 to 10 minutes until kale is cooked.
    125 g bunch of kale or spinach (hard stem removed)
  • When done, add ½ tsp garam masala. Season to taste with lemon juice and salt.
    1/2 tsp garam masala , lemon juice to taste, salt
  • Serve with rice, topped with fresh coriander, dairy-free yoghurt and chilli flakes.
    fresh coriander, dairy-free yoghurt, chilli, rice (or other grain)

Nutrition

Serving: 1servingCalories: 474kcalCarbohydrates: 46gProtein: 15gFat: 29gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 748mgPotassium: 1047mgFiber: 15gSugar: 8gVitamin A: 3618IUVitamin C: 54mgCalcium: 238mgIron: 7mg

Find this recipe online:

Chickpea Stew

https://theflexitarian.co.uk/recipe-items/chickpea-stew-vegan-gluten-free/