Seven Spice Chickpea Stew with Coconut
Ingredients
Spice Blend
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground turmeric
-
½
teaspoon
dried oregano
-
½
teaspoon
dried chili flakes
-
¼
teaspoon
ground cinnamon
Stew
-
1
tablespoon
coconut oil
-
1
medium
yellow onion, small diced
-
1
tablespoon
tomato paste
-
2
cloves
garlic, minced
-
2
cups
cooked chickpeas, drained and rinsed
-
1
teaspoon
balsamic vinegar
-
1
cup
jarred/canned diced tomatoes
-
1
cup
light coconut milk
-
to taste
sea salt and ground black pepper
-
⅓
cup
chopped flat leaf parsley or cilantro (or a combination)
Instructions
- Combine the spices for the spice blend in a bowl and set aside.
- Heat coconut oil in a skillet or small pot over medium heat.
- Add diced onions and cook until translucent and soft, about 5-6 minutes.
- Stir in the spice blend and cook until fragrant, about 1 minute.
- Add tomato paste, mashing it into the spices and oil, then add garlic and chickpeas, stirring for 30 seconds.
- Pour in balsamic vinegar and diced tomatoes, scraping up any brown bits from the pan.
- Add coconut milk and season with salt and pepper.
- Bring the stew to a boil, then reduce heat and simmer for 10-15 minutes.
- Garnish with chopped parsley or cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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