Curried Chickpea Stew

This curried chickpea stew will make your whole kitchen smell beautifully of delicious curry spices! 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 one pot 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 to make curried chickpea stew 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.