Ingredients
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2 tablespoons coconut oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 large carrot, sliced
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1 zucchini, diced
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1 sweet potato, diced
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1 can (14 oz) chickpeas, drained and rinsed
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1 can (14 oz) diced tomatoes
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1 can (14 oz) coconut milk
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2 cups vegetable broth
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2 teaspoons curry powder
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Cooked rice or quinoa for serving (optional)
Directions
Adjust the level of cayenne pepper to suit your preferred level of spiciness. This stew is delicious served with a side of cooked rice or quinoa for a complete meal. Enjoy the flavors of the Caribbean in every bite!
Steps
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1
Done
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In a large pot, heat the coconut oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent. |
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2
Done
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Add the diced red and green bell peppers, sliced carrot, diced zucchini, and sweet potato to the pot. Sauté for another 5 minutes, stirring occasionally. |
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3
Done
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Stir in the curry powder, ground cumin, smoked paprika, and cayenne pepper. Cook for an additional 2 minutes until the spices become aromatic. |
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4
Done
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Add the diced tomatoes, chickpeas, coconut milk, and vegetable broth to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil. |
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5
Done
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Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the vegetables are tender. Stir occasionally and season with salt and pepper to taste. |
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6
Done
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Serve the Caribbean Chickpea Stew hot over cooked rice or quinoa if desired. Garnish with fresh cilantro leaves. |
