Vegan Summer Chickpea Stew
A summer stew provides all the freshness and lightness of warm weather. This Vegan Summer Chickpea Stew is full of tender sweet potato, leafy greens, and chickpeas in a gingery, spicy coconut milk sauce!
Ingredients
- 1 tbsp olive oil
- 1 large Vidalia onion, chopped
- 1 cup chopped carrots
- 1 sweet potato, peeled and chopped
- 1 cup vegetable broth
- 1 can chickpeas, drained and rinsed
- 5 garlic cloves, minced
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp ground ginger
- 2 cups fresh greens, spinach, arugula, and kale all work
- 1/2 cup chopped parsley, stems included
- 1/2 cup coconut milk
- 2 cups cooked rice, for serving
Instructions
- In a dutch oven, add your olive oil and turn the heat to medium.
- Once hot, add the onions, carrot, and sweet potato. Cook, stirring frequently, for 5-8 minutes until everything softens.
- Deglaze the pan with veggie broth. Bring to a simmer and add the chickpeas, garlic, coriander, turmeric, cayenne, cumin, and ginger. Allow the mixture to cook until the sweet potatoes and chickpeas are very tender, about 20 minutes.
- Once everything is tender, add your greens, parsley, and coconut milk. Stir and taste for seasoning. Season with salt and pepper to taste.
- Serve with some fluffy cooked rice and additional parsley on top.
Tried this recipe?Let us know how it was!