Coastal Coconut Chicken and Chickpea Stew

Tender chicken and chickpeas simmered in a rich, aromatic coconut-tomato sauce with fresh spinach, served over fluffy brown rice for a complete and satisfying meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.43/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• stir-fry
• savory
• rich
• healthy
• comfort food
• quick

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can coconut milk (13.5 ounce, full-fat)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 5 ounce fresh spinach
• 2 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cup brown rice (uncooked)
• 3 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the brown rice: Combine 1 1/2 cups uncooked brown rice, 3 cups water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the 1 pound chicken thigh pieces with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
3. Add the 1 diced yellow onion to the pot, reducing heat to medium, and cook until softened, about 5 minutes. Add the 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and cook for another minute until fragrant.
4. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, and 1/2 teaspoon garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
5. Pour in the 1 (14.5-ounce) can diced tomatoes and 1 (13.5-ounce) can full-fat coconut milk. Stir to combine. Add the cooked chicken back to the pot along with the 1 (15-ounce) can rinsed and drained chickpeas. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
6. Stir in the 5 ounces fresh spinach and cook until wilted, about 2-3 minutes. Season the stew with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste.
7. Serve the Coastal Coconut Chicken and Chickpea Stew hot over the fluffed brown rice. Garnish with 1/4 cup chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat beautifully. For a touch of heat, you can add a pinch of red pepper flakes with the other spices.

Nutrition (per serving)

• Calories: 610
• Protein: 40.5 g
• Carbohydrates: 65.2 g
• Fat: 20.3 g
• Fiber: 13.8 g
• Sodium: 860 mg
• Saturated Fat: 12.1 g
• Sugar: 8.7 g
• Cholesterol: 75 mg