Indulge in the rich flavors of a South East Asian or Indian-inspired curry coconut chickpea stew that’s bursting with aroma and color. This recipe is perfect for those who adore coconut and chickpeas, as it effortlessly combines the two into a truly captivating culinary experience. With its ability to be tailored to suit any level of spiciness, this curried chickpea stew is sure to delight even the most discerning palates.The medley of ingredients – including garlic, coconut, red curry paste, tomatoes, and kale – work harmoniously together to create a truly unforgettable flavor profile. This dish is also remarkably convenient, as it reheats beautifully and freezes well for future meals. If you’re seeking more culinary inspiration, consider this beanless chili or Mexican carnitas as alternative options. Alternatively, if you’re in the mood for soup, sausage tortellini soup is another excellent choice.
How to Make Curried Chickpea Stew
Once the kale leaves are properly prepared by being trimmed, chopped, and rinsed, allow them to air dry. Meanwhile, sauté the onion, garlic, and a pinch of salt in oil over low heat for several minutes, monitoring the mixture carefully to avoid burning the garlic and ruining the curry coconut chickpea stew.
Once the onion is soft and fragrant, add the curry powder and paste, stirring briefly before introducing the canned tomatoes, broth, and chickpeas. Bring the mixture to a boil, then reduce the heat to allow it to simmer for a time. The aroma at this point should be intoxicating.
Next, add the coconut milk and continue to simmer for a few minutes more. Finally, incorporate the prepared kale into the curry vegetable stew, allowing it to wilt before serving the chickpea soup hot.
A Closer Look at Chickpeas
Chickpea coconut curry stew, a flavorful vegetarian dish, takes center stage with garbanzo beans as its main attraction. If you’re on the hunt for a Southeast Asian or Indian-inspired recipe, simply swap in vegetarian broth and this stew will transport your taste buds to exotic destinations.
Contrary to their bean-like appearance, chickpeas don’t belong to the legume family of beans or peas. Instead, they hail from a bushy plant that can grow up to 1.5 feet tall, making them a unique and tender ingredient.
As a superfood, chickpeas are prized for their high protein and fiber content, as well as their rich storehouse of nutrients like iron, calcium, and more. Whether you cook them fresh or rely on canned convenience, these versatile legumes can elevate everything from pasta stews to creamy hummus recipes. And if crunch is what you crave, there’s even a place for fried chickpeas in your culinary repertoire!
Curried Chickpea Stew FAQs
The shelf life of this curry chickpea stew is relatively long, allowing you to enjoy it for several days or even months. When refrigerated in an airtight container, the stew should remain fresh for up to three days. Alternatively, individual portions can be frozen and thawed overnight before being reheated on the stove. In the freezer, the curry chickpea stew should keep well for up to three months.In terms of its cultural origins, this curried chickpea stew is a fusion dish that blends elements from different cuisines. The use of red curry paste, which is a staple in Thai cooking, combines with Indian-inspired curry powder and other international ingredients like garlic, onion, and kale. This blending of culinary traditions results in a unique and flavorful dish that showcases the beauty of cultural exchange. Just as baked feta pasta brings together Greek feta and Italian pasta to create something new and delicious, this curried chickpea stew represents the exciting possibilities that arise when different cuisines come together.
Curry Coconut Chickpea Stew Recipe
Curry Coconut Chickpea Stew
Cozy up with a flavorful and aromatic curry coconut chickpea stew, inspired by the rich culinary traditions of South East Asia or India. This comforting recipe is a perfect blend of creamy coconut and nutty chickpeas, guaranteed to delight your taste buds. With a mere 10 minutes of preparation time, you can be enjoying this deliciousness in just 35 minutes – that’s right, less than an hour from start to finish! This recipe serves four, making it an ideal option for a cozy dinner with friends or family.
Instructions
Begin by preparing the kale by removing its stems and cutting the leaves into bite-sized chunks. Next, wash and dry the kale thoroughly before setting it aside to air dry. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add the sliced onion, minced garlic, and kosher salt to the pot, stirring occasionally until the mixture is soft and translucent – be cautious not to burn the garlic. After 5 minutes of sautéing, introduce hot curry powder and red curry paste to the pot, stirring for 15-30 seconds or until fragrant. Then, add diced tomatoes, your preferred broth, and chickpeas to the pot, stirring well to combine. Bring the mixture to a boil before reducing the heat to a simmer and covering the pot. Let it cook for 15 minutes before stirring in coconut milk and allowing it to meld with the flavors for an additional 5 minutes. Finally, add the kale to the pot, cooking until it’s wilted – a process that should take around 3 minutes.
