If you’re looking for an easy and healthy vegan dish, look no further than this coconut chickpea stew. It’s perfect for a weeknight meal, and it only takes about 30 minutes to cook. Plus, it’s loaded with fiber and protein, making it the perfect meal after a tough workout. Give this delicious stew a try today!
1 Tbsp extra virgin olive oil
1/2 cup chopped onion
5 garlic cloves, minced
1/2 cup chopped carrots
2 cups chickpeas, drained & rinsed
1 Tbsp fresh ginger, minced
1 tsp ground turmeric
1/2 tsp sea salt
1/4 tsp black pepper
1 can lite coconut milk
1 cup veggie broth
2 cups kale, roughly chopped
1 Tbsp fresh lime juice
4 tsp chopped mint
How to Prepare
In a large pot, heat the oil over medium heat and saute the onion and garlic for 5 minutes.
Add the carrots, chickpeas and spices. Cook for 8 minutes.
Gently mash the chickpeas with a potato masher then add the milk and broth.
Bring the mixture to a simmer and cook for 30 minutes; stirring occasionally.
Next add the kale and simmer for 5 minutes.
Remove from heat and stir in the lime juice.
Divide the stew evenly between four serving bowls and top each one with 1 tsp of fresh mint. Enjoy!
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