Curried Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1tsp Coconut Oil .5 large Onions, raw 2 Cloves Garlic, cooked2 Serrano Peppers 1 bag frozen/cut Okra4 medium Tomatillos 2 tbsp Curry powder 1 tbsp Turmeric, ground 1 tbsp Paprika 1 tbsp Cinnamon, ground 1 tsp Salt 1 tsp Pepper, black 2 cans Chickpeas (drained)1 can Coconut Milk (full fat)2 tbsp Lemon juice
Method:
� Heat a heavy bottomed pot over medium heat. Melt the coconut oil, then add the onion. Cook for about 5-7 minutes until softened and lightly browned.
� Add the garlic and serrano pepper to the pot and let cook for about 30 seconds. Add the spices and chickpeas, then stir to coat.
� Pour in the coconut milk, stirring, and bring it to a simmer. Simmer partially covered for 12-15 minutes, stirring occasionally, until thickened and chickpeas have softened. Add lemon/lime juice. Taste and adjust for seasoning.
Serving Size: Makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user CCLEHR.
� Heat a heavy bottomed pot over medium heat. Melt the coconut oil, then add the onion. Cook for about 5-7 minutes until softened and lightly browned.
� Add the garlic and serrano pepper to the pot and let cook for about 30 seconds. Add the spices and chickpeas, then stir to coat.
� Pour in the coconut milk, stirring, and bring it to a simmer. Simmer partially covered for 12-15 minutes, stirring occasionally, until thickened and chickpeas have softened. Add lemon/lime juice. Taste and adjust for seasoning.
Serving Size: Makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user CCLEHR.
Nutritional Info Amount Per Serving
- Calories: 200.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 308.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 7.6 g
- Protein: 7.2 g