Coconut Curry Chickpea Stew

Creamy coconut curry stew with hearty chickpeas and fresh spinach, infused with aromatic ginger and garlic, served over fluffy steamed rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.37/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Sugar
• Low-Cholesterol

Tags

• one-pot
• steam
• quick
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (small, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 teaspoon mild curry powder
• 1 can diced tomatoes (undrained)
• 1 can coconut milk (full-fat)
• 1 can chickpeas (rinsed and drained)
• 5 ounce fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup white rice

Instructions

1. Cook white rice according to package directions. For quick rice, you can use instant rice or cook it in a rice cooker while preparing the stew.
2. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes.
3. Add minced garlic, grated fresh ginger, and mild curry powder to the pot. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in diced tomatoes (undrained), full-fat coconut milk, and rinsed chickpeas. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Serve the Coconut Curry Chickpea Stew immediately over the steamed white rice.

Notes

This stew makes excellent leftovers and can be refrigerated for up to 3-4 days. It also freezes well for longer storage. For extra protein, you can add firm tofu or use half chicken broth, half coconut milk for a less rich flavor.

Nutrition (per serving)

• Calories: 593
• Protein: 16 g
• Carbohydrates: 86.1 g
• Fat: 19.8 g
• Fiber: 10.4 g
• Sodium: 975 mg
• Saturated Fat: 15.3 g
• Sugar: 8.3 g