Caribbean Coconut Chickpea Stew
This Caribbean Coconut Chickpea Stew is bursting with tropical flavors and creamy coconut goodness. A hearty, plant-based delight perfect for cozy dinners and meal prep!
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 can (13.5 oz) coconut milk full-fat for creaminess
- 1 can (15 oz) chickpeas drained and rinsed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced (any color you prefer)
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 lime juice of
Instructions
- Start by dicing the onion and bell pepper into small, even pieces to ensure they cook evenly. Mince the garlic cloves finely to release their full aroma. Rinse and drain your canned chickpeas thoroughly.
- Heat a large pot or Dutch oven over medium heat. Add a splash of oil and toss in the diced onion and bell pepper. Sauté until softened and the onion turns translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle in the ground cumin, ground coriander, turmeric, and red pepper flakes. Stir constantly for about 30 seconds to toast the spices slightly and deepen the flavor.
- Pour in the diced tomatoes with their juices, the coconut milk, vegetable broth, and the chickpeas. Stir well to combine everything. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the stew simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking. This allows the flavors to meld and the stew to thicken slightly.
- Once thickened and flavorful, season with salt and pepper to taste. Just before serving, squeeze in the fresh lime juice to brighten and balance the richness. Garnish with chopped fresh cilantro.
- Serve hot with your choice of side like steamed rice, warm flatbread, or quinoa. Enjoy the warming spices and creamy coconut with every spoonful!
Notes
- Use full-fat coconut milk for the creamiest, richest stew.
- Toast spices carefully to unlock their full aroma and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.