African Curried Coconut Stew with Chickpeas

Helena and June made this African Curried Coconut Stew with Chickpeas in the South Arm Cooking Club for Seniors.

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This African Curried Coconut Stew with Chickpeas is wonderful. The peanut butter adds an interesting flavour to this hearty stew.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeno chili, seeded and finely chopped (optional)
  • 2 large cloves garlic, minced
  • 4 tablespoons peanut butter
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground ginger
  • 2 cups low-sodium vegetable broth
  • 1 medium can chickpeas, rinsed and drained
  • 1 medium can diced tomatoes
  • 1/2 cup light coconut milk
  • 3/4 cup cooked white or brown rice
  • 2 tablespoons chopped fresh cilantro or parsley
  • salt to taste

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Source: adapted from Donna Klein’s Tropical Vegan Kitchen

Prep time: 20 minutes;  Cook time: 25 minutes;  Serves 4.

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