Imagine a dish that transports you straight to the vibrant streets of India, where every spoonful bursts with creamy coconut, tangy tomatoes, and perfectly spiced chickpeas. This Tomato and Coconut Curry Chickpea Stew isn't just another recipe—it's a culinary adventure that promises to revolutionize your weeknight dinner routine. With just 40 minutes between you and a restaurant-quality meal, get ready to impress your taste buds and dinner guests with this incredibly easy, incredibly delicious recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 can diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by gathering all your ingredients: 1 can of chickpeas (drained and rinsed), 1 can of coconut milk, 1 can of diced tomatoes, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of curry powder, 1 teaspoon of cumin, salt and pepper to taste, and fresh cilantro for garnish.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle in the curry powder and cumin, stirring well to coat the onions and garlic. Cook for another minute to toast the spices and enhance their flavors.
- Pour in the can of diced tomatoes (with their juices) and the can of coconut milk. Stir the mixture well to combine all the ingredients.
- Add the drained and rinsed chickpeas to the pot. Stir to incorporate them into the sauce.
- Season the stew with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20 minutes, stirring occasionally to prevent sticking.
- After 20 minutes, taste the stew and adjust the seasoning if necessary. If you prefer a thicker stew, you can let it simmer uncovered for an additional 5-10 minutes.
- Once the stew has reached your desired consistency, remove it from the heat. Serve hot, garnished with fresh cilantro.
- This Tomato and Coconut Curry Chickpea Stew pairs wonderfully with rice or naan bread for a complete meal. Enjoy!
Tips
- Spice Toasting: The key to an incredible flavor profile is properly toasting your spices. When adding curry powder and cumin, cook them for a full minute to release their essential oils and deepen their flavor.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier texture. If you prefer a lighter version, you can use light coconut milk, but the consistency will be slightly thinner.
- Chickpea Pro Tip: Thoroughly rinse canned chickpeas to remove excess sodium and improve their texture. For extra protein, you can even lightly toast them before adding to the stew.
- Garnish Generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh dimension to the rich curry. Don't be shy about adding a handful!
- Make-Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 14g
Cholesterol: 0mg
