Coconut Curry Chickpea Stew

This aromatic curry stew transforms humble chickpeas into a restaurant-worthy meal. The combination of warming spices and creamy coconut creates a deeply satisfying dish that pairs beautifully with rice or naan.

Ingredients

  • 2 cups Garbanzo Beans, soaked overnight
  • 1/4 cup Coconut Cream Powder
  • 1/4 cup hot water
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons Curry Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon Redmond Real Salt
  • 1/2 cup fresh cilantro, chopped

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Drain soaked chickpeas and simmer in fresh water for 60-90 minutes until tender. Drain and set aside.
  2. Whisk coconut cream powder with hot water until smooth to create thick coconut cream.
  3. Heat olive oil in large pot over medium heat. Sauté onion until translucent, about 5 minutes.
  4. Add garlic, ginger, curry powder, turmeric, cumin, and cayenne. Cook 1 minute until fragrant.
  5. Stir in diced tomatoes, cooked chickpeas, coconut cream, and vegetable broth. Bring to simmer.
  6. Simmer 15-20 minutes until flavors meld and sauce thickens. Season with salt.
  7. Stir in fresh cilantro before serving over rice or with naan bread.

Notes

  • Use canned chickpeas to reduce total time to 30 minutes
  • Substitute Garam Masala for curry powder for different flavor profile
  • Add Coconut Milk Powder for extra richness
  • Stew keeps in refrigerator 4-5 days and flavors improve overnight