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Chickpea Stew

Nicole Kearsley
Oh this simple and quick stew uses just a few ingredients and is full of nutritious goodness. I used swiss chard from my garden but any greens, like spinach or kale for example would be equally delish. No fresh mint? Leave it out or substitute cilantro. No rules, just yum.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Soup
Cuisine Italian, Vegan
Servings 6

Ingredients
  

  • 1.5 cups Rice of choice
  • 1 piece Onion chopped
  • 2 pieces Garlic Cloves minced
  • 1" piece Fresh Ginger minced
  • 1 bunch Swiss Chard
  • 1 piece Zucchini chopped
  • 15 ounces Chickpeas drained & rinsed
  • 14 ounces Coconut Milk
  • 1 teaspoon Turmeric ground
  • teaspoon Red Chile Flakes
  • 2 tablespoons Fresh Mint chopped

Instructions
 

  • Cook rice according to package directions.
  • Separate Swiss chard leaves from stems. Roughly chop keeping stems separate from leaves.
  • In a Dutch oven/stockpot over medium high heat with 1 Tbsp olive oil, sauté the onion approximately 3 to 4 minutes. Season well with salt and pepper.
  • Add the Swiss chard stems and continue to sauté another 2 minutes.
  • Stir in garlic and ginger and cook until fragrant, 1 to 2 minutes.
  • Stir in the coconut milk, 1/2 tsp salt and 1/2 cup water. Bring to boil then stir in zucchini, chickpeas, turmeric and red chili pepper flakes.
  • Return to boil then stir in Swiss chard leaves. Cook until the vegetables are bright green and tender, approximately 8 minutes. Taste, and add additional salt to suit.
  • Serve stew over rice. Sprinkle with mint leaves and additional chili pepper flakes if desired.

Notes

CHICKPEA: When I am buying canned chickpea, I go for those packed in water and sea salt ONLY.
FRESH MINT: No fresh mint? Leave it out or substitute cilantro.
NO RULES: Any greens, like spinach or kale for example would be equally delish.
SERVING: Great served on toast, rice or sweet potato mash.
Keyword plant based, vegan