Name: Creamy Chickpea and Vegetable Stew
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp avocado oil; 3 cloves of garlic; 1 large yellow onion; 1 tsp salt; 1 tsp cumin; 1 tsp turmeric; 2 tsp chili powder; 1/8 tsp cayenne pepper powder; 1 can diced tomatoes (15oz); 1 tbsp tomato paste; 2 medium zucchinis; 2 cans of chickpeas (15oz each); 2 cups vegetable broth; 1 can full fat coconut milk (15oz)

Servings: 6 servings 1x

Ingredients

2 tbsp avocado oil
3 cloves of garlic
1 large yellow onion
1 tsp salt
1 tsp cumin
1 tsp turmeric
2 tsp chili powder
1/8 tsp cayenne pepper powder
1 can diced tomatoes (15oz)
1 tbsp tomato paste
2 medium zucchinis
2 cans of chickpeas (15oz each)
2 cups vegetable broth
1 can full fat coconut milk (15oz)

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Instructions

Mince garlic, dice onion, and roughly chop zucchini
Drain and rinse cans of chickpeas
Heat avocado oil, garlic, and onion to a large pot or dutch oven over medium-low heat
Cook for 5 minutes tossing occassionally
Add salt, cumin, turmeric, chili powder, and cayenne pepper to the pan and toss to combine with the garlic and onions
Cook for an additional 2 minutes until the spices become fragrant
Add tomato paste to the pot and mix in with the other ingredients
Add chickpeas, zucchini, diced tomatoes, vegetable broth, and coconut milk to the pot
Mix the ingredients together and increase the heat to high until the ingredients bubble
Reduce the mixture to a simmer
Simmer uncovered for 50 minutes stirring occassionally
Serve with rice or caulifllower rice and a dollop of yogurt

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.