Vegan Curried Chickpeas Stew
A fantastic one-pot meal, this Vegan Curried Chickpeas stew is perfect for vegan meal prep. This dish uses pantry staples and fresh vegetables to make a healthy curry in under a half hour!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine American, Mediterranean
Servings 4
Calories 314 kcal
For the Curry 2 tablespoons olive oil 1 Red Onion diced 6 cloves garlic minced 1 teaspoon Sea Salt 1 tablespoon curry powder 1 14 ounce can Diced Tomatoes 1 13.5 ounce can coconut milk full fat 2 14-ounce cans No-Salt-Added Chickpeas 2 cups Vegetable Stock 1/4 cup raw cashews whole or crushed 1/2 teaspoon Black Pepper 1/2 cup fresh cilantro minced Juice of 1 lime Crushed Red Pepper Flakes to taste For garnish Slices of Lime Cilantro Red Onion minced Raw Cashews
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In a large soup pot, heat the olive oil on medium heat until shimmering. Add the onion, garlic, and salt and sauté for 6 minutes until soft.
Add the curry powder and the red pepper flakes to the veggies, and stir to combine.
Add the diced tomatoes and the vegetable stock and bring to a boil. Reduce to a simmer, and cover and cook for 10 minutes until tomatoes become soft.
Add the chickpeas and coconut milk, and bring the soup back up to a simmer. Cook for another 10 minutes.
Before serving, stir in the cashews, cilantro, lime juice and chili flakes. Add extras to garnish.
Calories: 314 kcal Carbohydrates: 36 g Protein: 13 g Fat: 15 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Sodium: 1168 mg Potassium: 528 mg Fiber: 11 g Sugar: 2 g Vitamin A: 1589 IU Vitamin C: 9 mg Calcium: 114 mg Iron: 4 mg
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