This stew is great over rice, with chapatis, or by itself. For a variation use roasted cashews in lieu of chickpeas.
Coconut Chickpea Curry Stew
Ingredients
1 cup dry chickpeas OR 3 cups cooked chickpeas OR 2 small (15oz) cans chickpeas, rinsed. If you don’t love chickpeas, try this with 3 cups of toasted cashews instead.
2 Tbsp ghee
2 tsp of apple cider vinegar or lemon juice
1 butternut squash, peeled & diced
1 red bell pepper, diced
1 small fennel bulb, cut into slices
1 cup of cherry tomatoes, halved
1 bunch of greens such as spinach, kale or chard, washed and roughly chopped
Ginger, 4 inches, grated or minced
1 kombu seaweed strip (if cooking dry chickpeas)
3 Tablespoons Curry Powder
2 tsp turmeric
2 cans full fat coconut milk
1 cup of water (approx)
Cilantro, 1/2 a bunch, chopped
Directions
- In a separate large pot, add ghee, ginger, and spices and sauté on medium heat.
- Once fragrant, add the butternut squash and fennel and cook for 5-10 minutes.
- Add the tomatoes, red bell pepper, chickpeas* (or cashews), water, and coconut milk and bring to a boil.
- Turn down to a simmer and cook until the squash is fork-tender.
- Add greens (use as much or as little greens as you like) and cook until the greens are wilted (about 3 minutes)*.
- Garnish with chopped cilantro.
*If cooking dry chickpeas from scratch, soak in water with lemon juice or apple cider vinegar overnight.
Rinse and strain and put into pot with lots of fresh water. Add a small piece of kombu seaweed. Cook for about 45 minutes – 1 hour, until chickpeas are soft and squeeze between your fingers.
Alternatively, you could place chickpeas in a crockpot in the morning and finish the recipe when you’ve returned home.
*I like to leave a container of chopped greens in the refrigerator and add a handful as I re-heat this for lunch or dinner. Adding something fresh to your leftovers, gives more prana or energy to the dish!
