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A bowl of chickpea rice stew topped with fresh cilantro.

Vegan Chickpea Curry Stew

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Stew
  • Cuisine: American
  • Diet: Vegan

Description

This healthy, hearty curried chickpea stew with rice and spinach takes just 30 minutes to make in 1 pot, is packed with nutrition, and keeps well for healthy meals all week.


Ingredients

  • 1 medium white onion, finely diced (about 2 cups)
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced (about 1.5 tbsp)
  • 1/2 tsp salt
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp red pepper flakes, optional
  • 1 x 28 oz. can diced tomatoes with the juices
  • 2 x 19 oz. cans chickpeas, drained and well-rinsed (about 4 cups)
  • 1 x 400 mL can light coconut milk
  • 1.5 cups vegetable broth (354 mL)
  • 1/2 cup uncooked jasmine or basmati rice (92 g)
  • 1 x 10 oz. bag baby spinach
  • 12 tbsp fresh lime juice, optional
  • finely chopped cilantro for topping, optional

Instructions

  1. Cook Onion, Garlic & Ginger: Add the onion, garlic, ginger and salt to a soup pot with 1 tbsp oil, vegetable broth or water for cooking. Saute for 5-6 minutes until softened and fragrant.
  2. Toast Spices: Add all of the spices and cook for 2-3 minutes, stirring constantly.
  3. Add Liquids, Chickpeas and Rice: Add the diced tomatoes, chickpeas, coconut milk, broth and rice.
  4. Cook Stew: Simmer uncovered over medium heat for 15-20 minutes, or until the rice is tender.
  5. Add Spinach and Lime: Stir in the spinach and a squeeze of lime juice, turn off the heat and let sit for 4-5 more minutes until the spinach has wilted and mixed into the stew.
  6. Season and Serve: Season with salt and pepper, if needed, and serve right away topped with finely chopped fresh cilantro and more lime.

Notes

If storing leftovers, let them cool then store in a sealed container in the fridge for up to 5 days or freeze for up to 2 months.


Nutrition

  • Serving Size: 1
  • Calories: 310
  • Fat: 6 g
  • Carbohydrates: 52 g
  • Fiber: 9 g
  • Protein: 13 g

Keywords: curried chickpea stew