Ingredients
-
2 tablespoons coconut oil
-
1 onion, finely chopped
-
3 cloves garlic, minced
-
1 bell pepper (any color), diced
-
1 large tomato, diced
-
1 teaspoon ground cumin
-
1 teaspoon ground paprika
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon dried thyme
-
1/4 teaspoon cayenne pepper (adjust to taste)
-
2 (15-ounce) cans chickpeas, drained and rinsed
-
2 cups vegetable broth
-
1 cup coconut milk
-
2 cups chopped spinach or kale
-
1 Salt and black pepper to taste
-
1 Juice of 1 lime
-
1 Fresh cilantro or parsley, for garnish
-
1 Cooked rice or quinoa, for serving (optional)
Directions
Adjust the level of cayenne pepper to your preferred spiciness. This stew is deliciously creamy and hearty, making it perfect for a satisfying dinner with a Caribbean twist.
Steps
|
1
Done
|
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent. |
|
2
Done
|
Stir in the minced garlic, diced bell pepper, and diced tomato. Cook for a few minutes until the vegetables start to soften. |
|
3
Done
|
Add the ground cumin, ground paprika, ground turmeric, dried thyme, and cayenne pepper to the pot. Cook for another 2 minutes, stirring to coat the vegetables with the spices. |
|
4
Done
|
Pour in the drained and rinsed chickpeas and vegetable broth. Stir well and bring the mixture to a boil. |
|
5
Done
|
Reduce the heat to low, cover, and let it simmer for about 15-20 minutes to allow the flavors to meld. |
|
6
Done
|
Stir in the coconut milk and chopped spinach or kale. Simmer for an additional 5-7 minutes, or until the greens are tender and the stew has thickened to your liking. |
|
7
Done
|
Season with salt and black pepper to taste. Squeeze in the juice of one lime and stir. |
|
8
Done
|
Serve the Vegan Caribbean Chickpea Stew hot, garnished with fresh cilantro or parsley. You can enjoy it as is or serve it over cooked rice or quinoa if desired. |
-400x400.png)
