Description
A hearty and flavorful chickpea coconut stew that’s perfect for a warm meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup yellow onion (diced)
- 1 large sweet potato (peeled and cut into 1/2-inch pieces)
- 3/4 teaspoon salt
- Pinch of red pepper flakes
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 15oz cans chickpeas (do not drain)
- 1 14oz can diced tomatoes
- 1 14oz can full-fat coconut milk
- 1/3 cup creamy peanut butter
- 1 whole lime (zested and juiced)
- 1/2 cup dry-roasted peanuts (chopped)
- 1/2 cup fresh cilantro (chopped)
- Rice (for serving (optional))
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes.
- Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.
- Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally.
- Remove pot from heat and stir in lime zest and juice. Season with salt to taste.
- Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.
Notes
- This stew can be stored in the fridge for up to 5 days.
- Adjust the amount of red pepper flakes to customize the spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg