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Satisfy Winter Cravings and Warmth With This Curried Chickpea Stew


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!

A perfect soup for the new year, 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, which are delightful to soak up with a piece of crusty bread!

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!

[[ recipeID=recipe-8kjlsgghl, title=Curried Chickpea Stew ]]

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Curried Chickpea Stew


Servings:

Keywords: Curry, Chickpea, Stew

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 2 carrots, chopped
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 TBSP olive oil
  • 15 oz. can of chickpeas, drained and rinsed
  • 15 oz, can of diced tomato, drained 
  • 3 cups vegetable stock
  • ¼ cup JOI plant base (cashew or almond)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 TBSP your favorite curry powder
  • ½ tsp ground cinnamon
  • 2 ½ cups wild rice, prepared according to package directions

Instructions

  1. In a large pot heat the olive oil over medium high heat and saute the carrots, bell pepper, and onion until the onions become translucent.
  2. While the vegetables cook, in a blender cup combine ¼ cup of vegetable stock with ¼ cup of JOI plant base and blend. 
  3. 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).
  4. Pour the chickpeas, tomatoes, remaining vegetable stock and the JOI/vegetable stock mixture into the pot.
  5. Stir until it is all combined.
  6. Bring to a gentle boil then turn the heat to low and let it simmer for 30 minutes.  The sauce will begin to thicken during this time.
  7. While that reduces, prepare the wild rice according to the package.
  8. To serve, plate the wild rice and pour the chickpea stew over the rice. Enjoy!