Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Chickpea and spinach coconut stew

Vegan, gluten-free coconut chickpea stew with spinach and rice.

Calories

734

Protein

23 g

Carbs

97 g

Fat

31 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Coconut oil
• 1 Onion
• 3 Garlic
• 15 g Fresh ginger
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 800 g Chickpeas, canned, drained
• 400 ml Coconut milk, canned
• 400 g Chopped tomatoes, canned
• 200 g Spinach
• 1 tbsp Lime juice
• 600 g Brown rice, cooked

Method

1. Peel and chop the onion, crush the garlic and grate the ginger.
2. Heat the coconut oil in a large pan and soften the onion for 5 minutes. Add the garlic, ginger, cumin and turmeric for 1 minute.
3. Add the chickpeas, coconut milk and tomatoes and simmer for 15 minutes.
4. Stir in the spinach until wilted, then the lime juice.
5. Serve with the warm rice.

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