On cold fall days, you can warm up with our chickpea coconut stew. It’s rich in healthy nutrients and quick to prepare. By adding ginger, turmeric and cumin, we give our stew a characteristic aroma. However, you should not overcook cumin, then it can best develop its full flavor.
Did you know that chickpeas have been cultivated in the Orient for more than 10,000 years? And for good reason: The mostly light brown legumes are valuable energy suppliers. They are among the oldest foods. They are very filling and contain many valuable vitamins in addition to energy-giving macronutrients. Before cooking, however, you should soak chickpeas well for several hours.
The healthy legume contains a lot of high-quality and vegetable protein. This makes them an ideal meal for vegetarians. In addition, chickpeas provide the body with the minerals potassium, calcium, magnesium and phosphorus. They are also good sources of folic acids. Their zinc content is also particularly high. The trace element is important for hair and nails, among other things. Dietary fiber is important for digestion – and chickpeas contain plenty of it. The fiber allows toxins to be better absorbed and removed in the intestines.
Enjoy cooking!
Ingredients for the Chickpea Coconut Stew
- 400 g chickpeas cooked
- 2-3 carrots
- 2 zucchetti
- 1 bunch of greens
- 1 large onion
- 1 clove of garlic
- 1 small piece of ginger
- 2 tablespoons coconut oil
- 400 ml coconut milk
- 150 ml vegetable broth
- 1 tsp tomato paste
- 1 tbsp. turmeric
- 1 tbsp cumin
- sea salt
- black pepper
Preparation of the Chickpea Coconut Stew
Step 1
Peel and wash the vegetables and cut them into small pieces.
Step 2
Cut the onion, garlic, zucchetti, carrots and ginger into small cubes.
Step 3
Then fry the garlic, ginger and onion cubes in coconut oil, add the greens, vegetables and 1 tsp of tomato paste and deglaze with vegetable broth. The water should just cover the vegetable cubes. Let everything simmer for 10 minutes.
Step 4
Add the chickpeas and 400 ml of coconut milk and let the stew simmer for another 10 minutes.
Step 5
Refine the stew with turmeric, cumin, sea salt and a little black pepper.
Tip:
Add some cooked kale to each plate when serving. This is very healthy and rounds off your stew.
