Chickpea Curry Stew
This Chickpea curry stew is full of bold flavors and aromas. Curry powder, fresh ginger, garlic, and turmeric come together for a cozy and amazingly healthy stew!
Servings: 4 people
Ingredients
- 1-2 tablespoon olive oil
- 1 small white onion diced
- 1 ½ inch chopped ginger root
- 4 medium carrots sliced
- 3 large cloves of garlic grated or minced
- 2 cans chickpeas drained
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 1 ½ cups chopped kale I remove leaves from the stem
- 1 tablespoon yellow curry powder
- 1 teaspoon salt (divided) or more to taste
- ½ teaspoon pepper or more to taste
- 1 teaspoon turmeric powder optional ( I add for color and health benefits)
- ½ teaspoon red pepper flakes optional
- Garnish with fresh mint, fresh cilantro, or swirls of coconut cream.
Instructions
- In a soup pot add olive oil and on medium-low heat saute onions, ginger, and carrots for about 3-4 minutes. Sprinkle a ½ teaspoon of the salt and some pepper and stir well.
- Add garlic and both cans of drained chickpeas and cook, stirring often, for about 5 minutes.
- Sprinkle the curry powder and turmeric over everything in the pot and stir.
- Mix in the can of coconut milk and both cups of vegetable broth. Stir well and bring to a simmer.
- Add the cup and a half of chopped kale and mix well. Simmer for about 20-30 minutes smashing some of the chickpeas with the back of your mixing spoon to make it a little thicker. (As this simmers it will get thicker like a stew.)
- Turn down to low and add pepper flakes if desired.
- Garish with your favorite toppings like pepper flakes, mint, a little coconut cream, or Thai basil and serve.
- I like to serve with jasmine rice!