Golden Chickpea Coconut Stew (Vegan/Gluten-free)

This recipe is one of those happy accidents. I was following a simple turmeric stew recipe and decided that it lacked some serious flavour. I went digging in my fridge and pulled out a jar of sun dried tomatoes and roasted red peppers. I knew those two ingredients would be flavour powerhouses that could bolster any plain ol’ recipe. I also decided to drop in a can of coconut milk because what is better than a lil’ fat? The combination of coconut, turmeric, sun dried tomatoes and roasted peppers created a fusion of flavours that excited me. I jotted it all down, and here we are. If I had to explain the flavour profile, I’d say Lebanese meets Thai.

This is an excellent recipe for a busy week. It keeps perfectly in the fridge and is quick to prepare. It doe require a food processor to grind down the sun dried tomatoes and roasted red peppers. You can try blending them wit h a little water if you don’t have a processor. The results will be different, but it should work okay. Just don’t over blend! If you don’t have a blender nor a processor, then chop ’em up extra fine. Other than the processing step, there is nothing complicated about this recipe.

My one-year-old love this dish. Kid-approved! Squash the chickpeas a little if they are on the younger side.

Golden Chickpea Coconut Stew (Vegan/Gluten-Free)

A vegan chickpea stew with coconut milk. This beautifully coloured recipe is rich and satisfying. It's easy to prepare, requiring very little prep for fantastic results. The flavour profile lands somewhere between Middle Eastern and Thai, with no real origin. It's savoury and delicately spiced with tangy umami from the sundried tomatoes and roasted red peppers. Kids love this too! The coconut milk gets you every time. Serve it with a side of rice, naan or wheat berries.
Prep Time5 mins
Cook Time20 mins
Course: Lunch, Main Course

Ingredients

  • 7 sundried tomatoes dry or in oil
  • 2 roasted red peppers *I used the canned/jarred kind
  • 3 cloves garlic diced
  • 1.5 tbsp olive oil
  • 1 small onion diced
  • 2 cups cooked chickpeas
  • 1 tbsp turmeric
  • 1 can coconut milk
  • 1 cups vegetable broth
  • 2 handfuls spinach washed and chopped

Instructions

  • Add sundried tomatoes and roasted red pepper to a food processor. Pulse until it transforms into a paste. Set aside.
  • Warm oil in a soup pot over medium heat. Add onions and sautee until softened, about 2 minutes.
  • Add garlic, sundried tomato and roasted red pepper puree and mix until well incorporated.
  • Add turmeric and chickpeas, mix until well incorporated.
  • Stir in coconut milk and vegetable broth, cover and let simmer for 10 minutes.
  • Remove from heat, add spinach and keep stirring until spinach shrinks.

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