- 1 medium white onion, finely diced (about 2 cups)
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced (about 1.5 tbsp)
- 1 tsp salt
- 2 tbsp curry powder
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp crushed red pepper flakes (optional, adds some spice)
- 1 x 28 oz. can diced tomatoes with the juices
- 2 x 19 oz. cans chickpeas, drained and well-rinsed (about 4 cups, doesn’t need to be exact)
- 1 x 400 mL can light coconut milk
- 1.5 cups vegetable broth
- 1/2 cup uncooked jasmine or basmati rice
- 1 x 10 oz. bag baby spinach (8–9 small handfuls, doesn’t need to be exact)
- 1–2 tbsp fresh lime juice, optional
- salt and pepper, to taste
- finely chopped cilantro for topping, optional
- Add the onion, garlic and ginger to a soup pot with 1 tbsp oil, vegetable broth or water for cooking. Saute for 5-6 minutes until softened and fragrant.
- Add the salt and all of the spices and cook for 2-3 more minutes, stirring often.
- Add the diced tomatoes, chickpeas, coconut milk, broth and rice.
- Simmer uncovered over medium heat for 15-20 minutes, or until the rice is tender.
- 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.
- Season with salt and pepper, if needed, and serve right away topped with finely chopped fresh cilantro.
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.
- Serving Size: 1
- Calories: 310
- Fat: 6 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 13 g
Keywords: chickpea stew, chickpea curry stew, curried chickpea stew