This vegetable and chick pea stew reminds me of warmth and comfort that only a hearty meal brings. My husband is grateful every time I offer a hearty meal towards him. He’s always tired whenever he came home; and this type of food never fails to lift up his good mood and make him smile. I know how hard he works every day, and he always deserves something as a reward after a hard long day at work.
See what our friends from The Kitchn have to say about this recipe:
“This creamy coconut curried stew is a perennial favorite in my house. It’s full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it’s vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.”
This is my husband’s type of stew because it’s so flavorful and strong. Stew is his comfort food; and if it’s as flavorful as he likes, then there’s nothing better to serve him other than that. You can pair this off with bread and a side dish of salad, if you like.
Ingredients
1 teaspoon Bertolli olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon McCormick curry powder
1 tablespoon Domino brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon McCormick cayenne pepper, optional
2 cups College Inn vegetable broth
2 (15.5-ounce) cans Bush’s chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can Hunt’s diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag Green Giant baby spinach
1 cup Goya coconut milk
Instructions
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.
Serve on its own or over couscous, Israeli couscous, or orzo pasta.
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Quick Tip: This recipe is also easily replicated in a Dutch oven, if you’d prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.
Thanks again to The Kitchn for this amazing recipe.
