If you have a few cans of chickpeas laying around and an hour of time, you could make an incredibly delicious vegan chickpea stew recipe! This dish is pretty healthy and something the whole family would love to eat. It’s perfect to warm you up on a chilly day. This recipe is based on Allison Roman’s chickpea curry stew. But wait, if you like this, you have to try this recipe too! and this one!
Let’s Start Our Stew!
To start our stew we need one yellow onion, chopped. Now in a dutch oven over medium heat you want to add a quarter cup of olive oil, let that heat up. Then add the onion and let it cook until it’s nice and soft, about five minutes. While it’s cooking let’s prepare some of our other ingredients. Mince about a two inch knob of ginger along with four cloves of garlic. Now for our seasonings we are going to use one and a half teaspoons of ground turmeric, half teaspoon of cumin, a quarter teaspoon of cardamom and a half teaspoon of crushed red pepper.
Next we are going to rinse about a half cup of quinoa in some cold water. Add your quinoa into the dutch oven with the onion, let those toast for about a minute. Then add in the garlic, ginger, ground turmeric, all of our seasonings and give it a mix. Add some salt and black pepper as well, cook that while also stirring for about two minutes.
Grab Your Chickpeas
Next we drain our chickpeas and add them to the pan, let them cook for about eight to ten minutes. Once they’ve cooked remove a little of the chickpeas and quinoa to add in near the end for texture. Now crush your remaining chickpeas with your spoon, really pressing down to release the starches, this will help thicken up the stew. Now add one can of full fat coconut milk, one can of coconut cream, which will make this extra rich. Then give that all a stir and then we are going to add three cups of vegetable stock. Bring this to a boil, and toss on the lid but leave a crack so some steam can be let out. Leave on a low to medium heat for about thirty minutes.
Now wash some kale, remove the stems, and chop it up into small bits, about two packed cups worth. Next get about a cup of washed and prepared cilantro for presentation and taste at the end. Toss the kale into the stew, and the remaining chickpeas that we saved from earlier. Let this all cook together for about five minutes. Now it’s time to plate! On top of our stew you want to add a generous scoop of plain vegan yogurt, a drizzle of olive oil, and little cilantro.
This dish is soooo tasty! The coconut shines through the stew, it’s rich, and there’s a lot of different, fun, textures going on. The quinoa adds a little crunch and bite to it. It has a very slight kick that gives it a warm and comforting feeling. I hope you love this vegan chickpea stew recipe! It is so perfect for the winter time, or if you have a cold. It feels very healthy and it’s loaded with protein so it will keep you full! Don’t forget to watch the full video!
One Can of Chickpeas Could Change the Way You Think About Stew
- 1 yellow onion
- 1/4 cup olive oil
- 2 inch knob ginger
- 4 cloves garlic
- 1.5 tsp ground turmeric
- 1/2 tsp cardamom
- .5 tsp crushed red pepper
- .5 cup quinoa
- pinch salt
- pinch black pepper
- 2 cans chickpeas
- 1 can full fat coconut milk
- 1 can coconut cream
- 3 cups vegetable stock
- 2 cups kale
- 1 cup cilantro
- 1 scoop plain vegan yogurt
- Chop yellow onion.
- In dutch oven on medium heat, add olive oil.
- Add onion, let it cook until soft, or about five minutes.
- Chop up ginger and garlic.
- Rinse quinoa in cold water.
- Add quinoa to dutch oven as well, let cook for about a minute.
- Add garlic, ginger, ground turmeric, and the rest of seasonings.
- Stir it, add salt and pepper and cook for two more minutes.
- Drain chickpeas and add to pan, let cook for eight to ten minutes.
- Remove small amount of chickpeas and quinoa for later.
- Crush remaining chickpeas with spoon.
- Add coconut milk, coconut cream, stir, then add vegetable stock.
- Bring to a boil and add lid, leaving crack for steam to get out. Leave on a low/medium heat for thirty minutes.
- Wash kale, remove stems, and chop into small bits.
- Wash cilantro and prepare it for taste at the end.
- Toss kale into stew, and the saved chickpeas from earlier.
- Let cook for about five minutes, then enjoy!