I love chickpeas! They have a great texture and they are so nutritious. I chose organic canned chickpea for convenience but feel free to cook your own if you like. They are a great source of protein and iron, and when combined with a whole grain (during the same meal or throughout the day, they make a complete protein). I chose to add brown rice to this dish as not only the proteins complement each other, but also because the stew is lovely on whole grains. I used brown rice but you could use any grains you like or even pasta if you prefer. For a grain-free option, use quinoa or a starchy vegetable.
This coconut chickpea stew is easy and quick to make. I also used sun-dried tomatoes, which really add a nice flavor, and kale to add more greens. It’s always good to have! Then, I simply garnished the dish with cilantro. It was absolutely delicious and filling. It really makes a great week night dinner (and leftovers!).
This dish is vegan, gluten and soy-free.
- 1 tbsp ghee or coconut oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- ⅓ cup sundried tomatoes, sliced
- 2 carrots, sliced
- 1 can chickpeas, rinsed and drained
- 1 bunch kale, stemmed and chopped
- 1 can full fat coconut milk
- 1 tsp sea salt
- ¼ tsp chipotle
- ¼ tsp coriander
- Pinch red pepper flakes
- Cilantro, to garnish
- Cooked brown rice, quinoa or pasta, optional
- Heat the ghee or coconut oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the onion and cook for about 5 minutes, or until the onion is translucent. Add the garlic, ginger and spices, and cook for another 2-3 minutes, stirring frequently.
- Add sun-dried tomatoes, carrots, chopped kale and chickpeas. Stir for a minutes or two until the kale has soften.
- Add coconut milk and sea salt, and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the chickpeas are warm through.
- Taste and add more salt if needed.
- Serve over brown rice, quinoa or pasta, and garnish with fresh cilantro leaves.