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In a world increasingly gravitating towards health-conscious eating, plant-based meals have surged in popularity, captivating the hearts and palates of food lovers everywhere. One dish that beautifully embodies this trend is the Tropical Delight Coconut Curry Chickpea Stew. This vibrant and aromatic stew is not only a feast for the senses but also a wholesome and satisfying meal that can be enjoyed by everyone, irrespective of dietary preferences.

Coconut Curry Chickpea Stew

Discover the vibrant flavors of Tropical Delight Coconut Curry Chickpea Stew, a wholesome and satisfying vegan dish that brings together rich coconut milk, hearty chickpeas, and fresh vegetables. This stew strikes the perfect balance of taste and nutrition, making it ideal for all diets. Packed with protein, fiber, and essential vitamins, it's not just a meal—it's a comforting experience that will warm your heart and delight your palate. Perfect for any season!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk (full fat for creaminess)

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste (adjust for spice level)

1 medium carrot, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

1 cup vegetable broth (low-sodium)

1 tablespoon soy sauce or tamari

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked rice or quinoa, for serving

Instructions
 

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Add the red curry paste to the pot, mixing well to incorporate it into the onion mixture. Cook for another minute to enhance the flavors.

        Add the diced carrot and red bell pepper to the pot, stirring for a few minutes until they begin to soften.

          Incorporate the diced zucchini, chickpeas, diced tomatoes (with juices), vegetable broth, and coconut milk. Stir well to combine all ingredients.

            Season the stew with soy sauce, cumin, coriander, turmeric, salt, and pepper. Bring the mixture to a gentle simmer.

              Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally. The vegetables should be tender, and the flavors well-blended.

                Taste the stew and adjust seasoning if needed. If you prefer a thicker stew, let it simmer uncovered for an additional 5-10 minutes.

                  Serve hot over cooked rice or quinoa. Garnish with fresh cilantro and lime wedges on the side.

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings