My Easy Chickpea Stew is just that, easy! It comes together quickly and cooks in about 20 minutes. It makes a huge amount and is vegan, dairy, gluten, and soy free, making it a great option for a large group. It does have a good amount of heat, so cut back on the cayenne if you don’t care for spice. Hope you’ll give my Easy Chickpea Stew a shot and let me know what you think. As always, don’t forget to post pics and tag @livlight_ and #livlight.
- 2 tbsp coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- ½ tsp fresh ginger, minced
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 large can (28oz) organic finely diced tomatoes, no salt added
- 3 cans no salt added chickpeas, drained and rinsed
- ½ cup unsweetened coconut milk
- 2 cups kale, chopped
- ¼ cup fresh cilantro, chopped
Heat coconut oil on med-high heat. Add onion and cook until softened and slightly brown. Add garlic and ginger and cook for about a minute. Add spices and stir well. Add tomatoes and chickpeas and allow to simmer for about 20 minutes. Add coconut milk and combine well. Sprinkle with fresh cilantro and serve.