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Curried Chickpea Stew with Roasted Vegetables

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan stew combining roasted vegetables with a spiced chickpea and coconut milk base, perfect for a comforting meal.

Ingredients

Vegetables

  • 1.00 cup sweet potatoes, peeled and diced (for the roasted veggies)
  • 1.00 whole red bell pepper, diced (for the roasted veggies)
  • 1.00 cup cauliflower florets (for the roasted veggies)
  • 2.00 tsp olive oil (divided)
  • 0.38 tsp salt (divided)
  • 0.50 tsp black pepper (divided)
  • 1.00 small onion, diced
  • 2.00 clove garlic, minced
  • 2.00 tsp curry powder
  • 0.50 tsp turmeric (ground turmeric)
  • 14.00 oz canned diced tomatoes (no-salt-added)
  • 6.00 oz lite coconut milk (lite unsweetened)
  • 1.00 cup low sodium vegetable broth
  • 7.00 oz canned chickpeas, rinsed and drained

Garnish

  • 1.00 cup fresh cilantro, chopped (for garnish)
  • 1 bunch fresh cilantro (for garnish)

Instructions 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes, bell pepper, and cauliflower with 1/4 tsp salt, 1/4 tsp pepper, and 1 tsp olive oil. Roast for 20-25 minutes until tender and caramelized.
  • In a large pot, heat remaining olive oil over medium heat. Sauté diced onion and minced garlic until fragrant and translucent.
  • Add curry powder, turmeric, 1/4 tsp salt, and 1/4 tsp pepper. Stir well to coat the onions and garlic.
  • Pour in diced tomatoes, coconut milk, and vegetable broth. Add chickpeas and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  • Remove roasted vegetables from oven and add to the stew. Gently stir to combine. Serve garnished with chopped cilantro.

Notes

For extra flavor, add a squeeze of lime or a dash of hot sauce before serving.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: International
Keyword: Chickpeas