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Explore the vibrant flavors of the tropics with this delightful Tropical Bliss Coconut Curry Chickpea Stew. This recipe brings together the creamy richness of coconut milk, the earthiness of chickpeas, and a medley of colorful vegetables, creating a truly nourishing dish that's perfect for any occasion. Whether you're a seasoned chef or a novice in the kitchen, this stew is simple to prepare yet packed with flavor, making it an ideal choice for weeknight dinners or meal prep.

Coconut Curry Chickpea Stew

Indulge in the tropical flavors of Tropical Bliss Coconut Curry Chickpea Stew, a comforting dish perfect for any occasion. This hearty stew combines creamy coconut milk, nutritious chickpeas, and a mix of vibrant vegetables for a satisfying meal. Easy to prepare, it's ideal for weeknight dinners or meal prep. With rich spices and fresh ingredients, you'll enjoy a nourishing experience that brings the essence of tropical cuisine right to your home.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

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

1 medium onion, diced

3 garlic cloves, minced

1 inch piece of ginger, grated

1 tablespoon red curry paste (adjust to taste)

1 tablespoon olive oil (or coconut oil)

1 red bell pepper, chopped

1 medium zucchini, chopped

2 cups spinach or kale, roughly chopped

1 tablespoon soy sauce or tamari (for gluten-free)

1 teaspoon turmeric powder

1 teaspoon cumin

Salt and pepper, to taste

Fresh cilantro for garnish

Juice of 1 lime

Cooked jasmine rice or quinoa for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Curry Paste: Incorporate the red curry paste into the pot, stirring well to coat the onions. Cook for about 2 minutes, allowing the spices to toast and deepen in flavor.

      Introduce Vegetables: Add the chopped red bell pepper and zucchini to the pot. Sauté for another 4-5 minutes until the vegetables are slightly tender.

        Combine Ingredients: Stir in the drained chickpeas, coconut milk, turmeric, and cumin. Mix well and bring the stew to a gentle simmer.

          Simmer: Allow the stew to simmer for about 10-15 minutes, stirring occasionally, until the vegetables are cooked through and the flavors meld together.

            Add Greens and Season: Stir in the chopped spinach or kale, soy sauce, salt, and pepper to taste. Cook for an additional 2-3 minutes until the greens are wilted.

              Serve: Remove from heat and stir in the lime juice. Serve the coconut curry chickpea stew over cooked jasmine rice or quinoa, garnishing with fresh cilantro for an extra pop of flavor.

                Enjoy: Sit back and enjoy the tropical flavors and richness of this delightful stew!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings