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Chickpea Vegetable Stew

Chickpea Vegetable Stew with Brown Basmati Rice + Cookbook Giveaway

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients  

  • 3 tablespoons coconut oil
  • 1 large onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 1 tablespoon yellow curry paste
  • 1 zucchini, chopped into cubes
  • 1 yellow squash, chopped into cubes
  • 1 small eggplant, peeled and chopped into cubes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 14-ounce can full-fat coconut milk
  • 1 pint grape tomatoes, cut in half
  • 1/2 large bunch fresh cilantro, finely chopped
  • 2 tablespoons finely chopped mint
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 2 cup cooked brown basmati rice

Instructions 

  • Heat the oil in a large soup pot over medium-high heat. Once the oil is melted, add the onion and garlic.
  • Saute until the onions are soft, about 3 minutes. Add the curry paste, stir, and cook for 1 minute.
  • Add the zucchini, squash and eggplant, and cook until soft, about 5 minutes.
  • Add the chickpeas and coconut milk. Bring to a boil, reduce the heat to low and simmer until the coconut milk has reduced slightly, about 7 minutes.
  • Add the tomatoes, cilantro, and mint. Cook until the herbs begin to wilt, about 1 to 2 minutes. Stir in the lemon juice and salt. Serve over brown rice.

Nutrition

Calories: 380kcal | Carbohydrates: 40g | Protein: 8g | Fat: 23g | Sodium: 510mg | Fiber: 6g | Sugar: 4g
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