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Chickpeas, also known as garbanzo beans, are a staple in many cuisines around the globe. Their versatility makes them an excellent choice for a variety of dishes, particularly in plant-based cooking. As a rich source of plant-based protein, chickpeas provide an impressive amount of fiber, making them a great option for promoting digestive health. Just one cup of cooked chickpeas contains about 15 grams of protein and 12 grams of dietary fiber, which can help you feel full longer.

Coconut Curry Chickpea Stew

Experience the vibrant flavors of the tropics with Tropical Bliss Coconut Curry Chickpea Stew. This quick and nutritious dish combines creamy coconut milk, protein-packed chickpeas, and colorful fresh vegetables, all seasoned with aromatic spices. Perfect for busy weeknights or a cozy weekend meal, this hearty stew is not only delicious but also loaded with health benefits. Discover how easy it is to create this comforting recipe in just 30 minutes! Enjoy a taste of tropical bliss today.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk (for extra creaminess)

1 medium onion, diced

3 garlic cloves, minced

1-inch piece of fresh ginger, grated

1 tablespoon red curry paste (adjust according to your spice preference)

1 tablespoon olive oil or coconut oil

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, chopped into half-moons

2 cups fresh spinach or kale, roughly chopped

1 tablespoon soy sauce or tamari (for a gluten-free option)

1 teaspoon turmeric powder

1 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

Fresh cilantro leaves for garnish

Juice of 1 lime

Cooked jasmine rice or quinoa for serving

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Once hot, add the diced onion and sauté until it's softened and translucent, around 5 minutes. Stir in the minced garlic and freshly grated ginger, and cook for an additional minute, or until fragrant, ensuring they don’t burn.

    Add Curry Paste: Mix in the red curry paste, stirring well to ensure the onions are evenly coated. Allow the mixture to cook for approximately 2 minutes, letting the flavors develop as the spices toast in the heat.

      Introduce Vegetables: Add the chopped red bell pepper and zucchini to the pot. Sauté these vegetables for another 4-5 minutes, or until they begin to soften but still retain some crunch.

        Combine Ingredients: Stir in the rinsed chickpeas, creamy coconut milk, turmeric powder, and ground cumin. Mix thoroughly to combine before bringing the stew to a gentle simmer.

          Simmer: Allow the stew to simmer over low heat for about 10-15 minutes, stirring occasionally. This allows the vegetables to become tender and the flavors to meld beautifully.

            Add Greens and Season: Stir in the chopped spinach or kale along with soy sauce. Season with salt and freshly cracked pepper to taste. Cook for an additional 2-3 minutes until the greens are wilted and vibrant.

              Serve: Remove the pot from heat and squeeze in the fresh lime juice, stirring to integrate the bright flavor. Serve the coconut curry chickpea stew over a bed of fluffy cooked jasmine rice or quinoa. Don’t forget to garnish with fresh cilantro leaves for a burst of freshness.

                Enjoy: Sit back, savor every spoonful, and enjoy the tropical flavors and creamy texture of this delightful stew!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings