Curried Chickpea Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Curried Chickpea Stew calories by ingredient
Introduction
Vegetarian and Delish ... great hiking lunch. Vegetarian and Delish ... great hiking lunch.Number of Servings: 8
Ingredients
-
1 1tsp Coconut Oil
.5 large Onions, raw
2 Cloves Garlic, cooked
2 Serrano Peppers
1 bag frozen/cut Okra
4 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
Directions
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.
