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One Can of Chickpeas Could Change the Way You Think About Stew

Super easy and quick way to make a delicious stew!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Indian

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword Bowl, Chickpeas, Cilantro, dinner recipes, easy dinner, Fresh, Healthy, Indian, light dinner, Lunch, meal prep, Nutritious, Vegan, Vegetarian
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