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!
Servings: 4
Calories: 314kcal
Cost: $2
Ingredients
For the Curry
- 2 tablespoons extra virgin 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 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
Instructions
- 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.
Nutrition
Calories: 314kcal | Carbohydrates: 36g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1168mg | Potassium: 528mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1589IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 4mg