Curried Chickpea Stew
Jan 21, 2022| By JOI team
Curried Chickpea Stew
Almond-Base | Cashew-Base | Creamer-Base | Dairy-Free | Keto | Oat-Powder | Recipe | Soup | Sugar-Free | Vegan | Vegetarian |
Why Make Chickpea Curry?
This amazing dish is the perfect thing to meal prep for the week! Curried Chickpea Stew is a great meal for lunch or dinner and keeps in the fridge very well.
The warm curry sauce mixed with tender vegetables makes it hearty and healthy!
Why is this soup recipe healthy & tasty?
The chickpeas are a great source of plant-based protein and will keep you full long after enjoying this dish. A mix of chickpeas, carrots, onion, and sweet diced tomatoes are warm and inviting! They balance out the spice of the curry sauce nicely. It's delicious served over hearty wild rice and the color is absolutely gorgeous!
Plus, this chickpea stew is both savory and spicy. Its sauce is made from curry, cinnamon, salt and pepper along with a thick, creamy mixture of equal parts vegetable stock and JOI. That stew broth coats all the veggies, packing delicious flavor in every bite!
If you're avoiding saturated fat, you're in luck! By using JOI plant bases for creaminess (and protein, fiber and healthy fats) instead of the typical full fat coconut milk, you're avoiding a hit of saturated fat.
This is an adaptable curry recipe.
We love this recipe because you can make it to suit your taste buds...or whatever is hanging in the back of your produce bin that needs to be used up!
Don't have carrots? Substitute sweet potato or a winter squash, such as butternut, kabocha or delicata.
Love garlic? Just sautee onion and garlic cloves together for even more layers of flavor.
Want to keep the soup bright? Squeeze some fresh lime juice over the finished product for that extra acidity kick some taste buds can't live without.
A complete meal!
Serve this curry topped with a scoop of grains, or on a bed of spinach, and you'll feel satisfied for hours. It's a complete meal on its own.
Not feeling like just soup? Then serve this dish with a salad and a piece of crusty bread for a terrific lunch or dinner.
Home cooks, make this recipe:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- 2 carrots, chopped
- 1 onion, diced (or thinly sliced for a variety of textures)
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 15 ounce can of chickpeas, drained and rinsed
- 15 ounce can of diced tomato, drained
- 3 cups vegetable broth
- ¼ cup JOI plant base (cashew or almond)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 Tablespoon of your favorite curry powder (or blend your own!)
- ½ teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes, optional for heat
- 2 ½ cups wild rice, prepared according to package directions
- Heat the oil in a large pot over medium high heat and sautee the carrots, bell pepper, and onion until the onions become translucent, cook stirring occasionally about 8 minutes.
- While the vegetables cook, in a blender cup combine ¼ cup of vegetable stock with ¼ cup of JOI plant base and blend.
- Once the onions are translucent, add the spices to the pot and let them completely coat the vegetables. Stir, allowing the spices to heat up, until fragrant (1-2 minutes stirring occasionally).
- Pour the chickpeas, tomatoes, remaining vegetable stock and the JOI base and vegetable stock mixture into the pot.
- Stir until it is all combined.
- Bring to a gentle boil then turn the heat to low. Cover and cook, simmering for 30 minutes. The sauce will begin to thicken during this time.
- While that reduces, prepare the wild rice according to the package.
- To serve, plate the wild rice and pour the chickpea stew over the rice. Enjoy!
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