Creamy Chickpea and Vegetable Stew
A simple vegetarian stew with chickpeas, veggies and coconut milk.
Servings 6 servings
Calories 210kcal
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
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
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 11g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 846mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg
