Coconut Curry Chickpea Stew

Coconut Curry Chickpea Stew by The Cooking Doc®

Coconut Curry Chickpea Stew

Coconut Curry Chickpea Stew

The Cooking Doc®
Servings 8 servings
Calories 144 kcal


  • 2 tablespoons olive oil
  • 1 large onion halved and thinly sliced
  • 1 red bell pepper seeded and sliced
  • 1 jalapeno pepper seeded and minced
  • 2 tablespoons freshly grated ginger about a 1½ inch knob
  • 5 cloves garlic minced
  • 1 large sweet potato peeled and cut into small cubes, about 1 pound
  • teaspoons cumin
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 cup low-sodium vegetable broth
  • 2 14-ounce cans unsweetened coconut milk
  • 1 medium head cauliflower cut into bite-size florets
  • 1 15-ounce can low sodium chickpeas drained and rinsed
  • 6 ounces fresh or frozen peas about 1 heaping cup
  • Pinch of Kosher salt
  • ½ cup cilantro coarsely chopped, plus more sprigs for serving, optional
  • 2 tablespoons fresh squeezed lime juice
  • Brown rice or vermicelli noodles for serving, optional
  • Lime wedges for serving, optional
  • Crushed red pepper flakes for serving, optional


  • Heat the olive oil in a large saucepan over medium heat. Saute the onions and red pepper until softened, stirring occasionally, about 8 minutes.
  • Add the jalapeno, ginger and garlic and saute until fragrant, about 2 minutes.
  • Add the sweet potato, cumin, garam masala and turmeric and saute 5 minutes stirring frequently.
  • Add the vegetable broth and deglaze the pan, scraping any bits on the bottom of the pan using a wooden spoon. Reduce heat to medium low, cover the pan, leaving the lid slightly ajar, and simmer for 5 minutes.
  • Add the coconut milk and cauliflower, stirring to combine. Continue to cook on a low
  • simmer, with the lid slightly ajar, stirring occasionally, until the vegetables are just tender when pierced with a paring knife, about 30 minutes.
  • Add the chickpeas and green peas and simmer for 5 minutes.
  • Just before serving, add a pinch of salt, cilantro and lime juice, stirring to combine.
  • To serve, place rice or noodles in bowls, if using, and top with Coconut Curry Chickpea Stew. Serve with cilantro sprigs, lime wedges and crushed red pepper flakes, if desired.


Calories: 144kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 2gSodium: 155mgPotassium: 284mgFiber: 5gSugar: 5gCalcium: 61mgMagnesium: 27mgPhosphorus: 73mg
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