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.