Savory Soup Sunday: Chickpea and Coconut Milk Stew

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I’m loving chickpeas these days. I don’t know about you, but sometimes I get on a kick about a food and just can’t stop. Lately, it’s been chickpeas. I know last week was a chickpea soup, but I couldn’t resist posting another one. Especially since it tastes so good. And it has a spicy kick that I love.

Chickpea and Coconut Milk Stew

Like my previous chickpea soup, I used dry chickpeas. Of course you can use canned ones; it’ll speed up the cooking. Just rinse and drain first. Keep in mind that when using canned ones, you’ll probably not need as much  You can always add more.

As for vegetables, I used some of my favorites–eggplant, carrots, and sweet potato. Zucchini also works. In other words, use what you like or have on hand. I often use vegetables I’ve dehydrated. But fresh and frozen work as well.

Now, a word about spice. I really like spicy foods. That’s why you’ll find chili powder, red pepper flakes, and black pepper in this recipe. Of course the amounts can be changed to your liking. Or if there are peppers you like better. For example, I like ground Aleppo pepper as well as ground chipotle in this dish.

I prefer this dish as a soup/stew. It can be served over rice, though. I recommend making it a bit thicker if that’s what you plan to do. You can either add less stock, reduce, or puree some of the chickpeas.

I hope you’ll give this recipe a try. It’s worth it. You can find my recipe here.

© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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