Curried Chickpea Stew

This will make your whole kitchen smell beautifully of delicious curry spices!

prep time 10 mins
total time 2 hour 30 mins
serves 4

My favourite legume by far is chickpeas! They’re high in protein, minerals, fibre, and vitamins, making them an amazing addition to any diet. This recipe can be made in a slow cooker, or slowly cooked in your oven. The ingredients are very simple, and hopefully will be pantry staples. A perfect low-effort meal that will make your kitchen smell incredible with all the amazing spices!

All you’ll need is:

• Onion

• Garlic

• Ginger

• A mix of curry spices

• Chickpeas (of course)

• Vegetable stock

• Coconut milk (or chopped tomatoes for a different variety)

• Kale (or other leafy green vegetable)

This recipe tastes great with the final addition of:

• A handful of mint, or a sprinkle of coriander, chopped

• Coconut yoghurt

• Toasted pitta or rice

This recipe is as simple as throwing your ingredients into a heavy-based casserole dish, or your slow cooker, leaving the kale until later on. All of the spices will come together and flavour the chickpeas beautifully as they cook over time. Cook in the oven on a lower heat for 2 hours, giving it a stir if it needs it once or twice in between.

You can use coconut milk for a more creamy flavour, or you can swap this out for a tin of chopped tomatoes for something more sweet and tangy. I love both versions, depending on my mood! Chopped tomatoes also makes the recipes nice and affordable, as well as lower in fat.

15 minutes before the stew is ready, you can add in your chopped kale - just enough time to let it wilt. This recipe taste delicious served with a nice dollop of coconut yoghurt, a sprinkle of coriander or mint, and a squeeze of lime or lemon.

INGREDIENTS

• 1 onion

• 4 garlic cloves

• Thumb of ginger

• 1 tsp each turmeric, chilli flakes, cumin, paprika, cinnamon

• 2 tins of chickpeas

• 500ml vegetable stock

• 1 tin coconut milk (or chopped tomatoes for different flavour)

• Salt and pepper

• Bunch of kale - stems removed and chopped
  

To serve

• A handful of mint, or coriander, chopped

• Coconut yoghurt

• Toasted pitta or rice

• Lemon or lime

METHOD

1. Preheat oven to 160°C.

2. Add all of the ingredients, except the kale, into a heavy-based casserole dish, or slow cooker. Stir through to mix together.

3. Cook in the oven for 2 hours. 15 minutes before removing from the oven, add the kale and stir through to allow to wilt.

4. Serve with toasted pitta or rice, a sprinkle of mint or coriander, a dollop of coconut yoghurt, and a squeeze of lemon or lime juice.

notes

• As mentioned in the recipe, you can swap out the coconut milk for chopped tomatoes, depending on what you have in the cupboard, or your preference. I love both versions for different reasons!