Name: Flavorful Vegan Chickpea & Vegetable Stew
Prep time: 15 min
Cook time: 47 min
Total time: 62 min
Ingredients: 2 cans Canned chickpeas, rinsed and drained; 1 can Coconut milk (full-fat); 1 can Diced tomatoes, canned; 2 cups Vegetable broth; 1 medium Onion, chopped; 3 cloves Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Curry powder; 1 tsp Thyme leaves; 1 medium Red bell pepper, chopped; 1 cup Carrots, sliced; 2 cups Spinach, fresh; 2 tbsp Vegetable oil; 1 piece Scotch bonnet pepper, whole (pricked, optional); 1 to taste Salt and black pepper

Flavorful Vegan Chickpea & Vegetable Stew

DinnerVegetarianVeganSoupsComfort Food

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Canned chickpeas, rinsed and drained	2 cans	199	11g	31g	4g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Diced tomatoes, canned	1 can	33	2g	8g	0g
Vegetable broth	2 cups	6	0g	2g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Curry powder	2 tbsp	10	0g	2g	0g
Thyme leaves	1 tsp	0	0g	0g	0g
Red bell pepper, chopped	1 medium	8	0g	2g	0g
Carrots, sliced	1 cup	13	0g	3g	0g
Spinach, fresh	2 cups	4	0g	1g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Scotch bonnet pepper, whole (pricked, optional)	1 piece	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Canned chickpeas, rinsed and drained	2 cans	199	11g	31g	4g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Diced tomatoes, canned	1 can	33	2g	8g	0g
Vegetable broth	2 cups	6	0g	2g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Curry powder	2 tbsp	10	0g	2g	0g
Thyme leaves	1 tsp	0	0g	0g	0g
Red bell pepper, chopped	1 medium	8	0g	2g	0g
Carrots, sliced	1 cup	13	0g	3g	0g
Spinach, fresh	2 cups	4	0g	1g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Scotch bonnet pepper, whole (pricked, optional)	1 piece	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until softened and fragrant, about 5 minutes.
Step 2
Stir in curry powder and thyme. Cook for 1 minute, stirring constantly, until fragrant.
Step 3
Add chopped red bell pepper and sliced carrots. Sauté for 3-5 minutes until slightly softened.
Step 4
Stir in the rinsed chickpeas, diced tomatoes, coconut milk, and vegetable broth. Add the whole Scotch bonnet pepper (if using). Bring the stew to a simmer.
Step 5
Reduce heat to low, cover, and simmer for 20-25 minutes, or until carrots are tender and flavors have melded. Stir occasionally.
Step 6
Remove Scotch bonnet pepper. Stir in fresh spinach until wilted. Taste and adjust seasoning with salt and pepper as needed.
Step 7
Serve hot, often with rice, roti, or crusty bread for a complete and satisfying meal.