Curry Coconut Chickpea Stew

It’s easy to make curry coconut chickpea stew and this is a South East Asian or Indian inspired recipe bursting with rich flavours. If you’re a fan of coconut and you also like chickpeas, or garbanzo beans as they’re also known, this curried chickpea stew will wow your taste buds.

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Garlic, coconut, red curry paste, tomatoes, and kale are just some of the exciting flavours in this curry vegetable stew. It’s worth making a batch because it reheats easily and freezes well too.

Curry Coconut Chickpea Stew Ingredients

The main ingredients in this chickpea soup are chickpeas and coconut milk. Use full-fat coconut milk for the richest result and bear in mind coconut water and coconut cream are not the same as coconut milk. As for the chickpeas, you can sub another type of bean or pulse if preferred.

Onion, garlic, tomatoes and broth also go into this chickpea soup. You can use vegetable broth or chicken broth for this recipe. I like to add a big bunch of kale to South East Asian or Indian curried chickpea stew. If kale isn’t a favourite for you, then you can replace it with Swiss chard, spinach or whichever leafy greens you prefer. Not keen on any of them? No problem, you can omit this ingredient altogether.

The other ingredients you will need are oil, salt, curry powder, and red curry paste. Either coconut or vegetable oil would be fine for curry vegetable stew, or you could even use olive oil.

As for the curry powder, I used hot but you can sub medium or mild. And there are lots of different brands of red curry paste so just use whichever you happen to have because any of them would work and yield similar results.

You might like to add other ingredients to the stew. Sweet potatoes would be really good in there. If you prefer, you can serve potatoes as a side dish, although rice would be another tasty possibility. Bread would work too.

How to Make Curried Chickpea Stew

Trim, chop and rinse the kale leaves and let them dry. Sauté the onion, garlic and a pinch of salt in the oil in a pot for several minutes. Keep an eye on the mixture because if the garlic burns you’ll have to start the curry coconut chickpea stew again from scratch!

When the onion is soft you can add the curry powder and curry paste to the mixture and cook briefly. Next add the tomatoes, broth and chickpeas and bring everything to a boil. By this point the curry coconut chickpea stew will smell incredible.

Turn down the heat and simmer for a while then add the coconut milk and simmer for a few more minutes. Now you can add the kale to the curry vegetable stew and cook for several minutes or until it’s wilted. Now serve the chickpea soup hot and see how tasty it is!

A Closer Look at Chickpeas

Curry coconut chickpea stew has chickpeas (also known as garbanzo beans) as the main ingredient. So if you’re looking for a South East Asian or Indian vegetarian recipe, use vegetarian broth and this will be ideal.

Although chickpeas are usually referred to as a type of bean, they don’t belong to the bean or pea families. Instead they’re a tender legume from a bushy plant that can grow up to 1½ feet tall.

Chickpeas are considered a superfood and they’re popular in many recipes from pasta chickpea stew to easy beet hummus. This ingredient is packed with protein and fiber along with nutrients like iron and calcium. You can cook them fresh or use canned. There are even recipes for fried chickpeas or you can buy them that way if you’re craving some crunch!

Curried Chickpea Stew FAQs

Curry Coconut Chickpea Stew Recipe

You are going to love how delicious this curry coconut chickpea stew is. It’s packed with protein, fiber and nutrients and, what’s more, this curry vegetable stew is hearty and satisfying.

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