Chickpea Stew made with coconut milk

Although we frequent a couple of Indian restaurants, I am only in the experimental stages of cooking dishes from India. This recipe is similar to a dish that we've eaten at Monsoon Grill in Topeka KS so I thought I'd give it a try. Our verdict: Delicious, easy to prepare and uses mostly familiar ingredients. A meatless main dish that is satisfying and filling.

Chickpea Stew made with coconut milk      2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired
  1. Heat the oil in Dutch oven over medium heat.
  2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
  3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
  4. Pour in the lemon juice and  broth.
  5. Stir in the chickpeas and coconut milk.
  6. Season with salt and pepper to taste.
  7. Cover and cover over low for 30 minutes. 
  8. Remove cover and cook over medium heat about 10 minutes or until broth is partly reduced and slightly thickened. 
  9. Serve over cooked rice and garnish with fresh cilantro if desired.
Recipe without photos . . .
Chickpea Stew made with coconut milk     2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired
  1. Heat the oil in Dutch oven over medium heat.
  2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
  3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
  4. Pour in the lemon juice and  broth.
  5. Stir in the chickpeas and coconut milk.
  6. Season with salt and pepper to taste.
  7. Cover and cover over low for 30 minutes. 
  8. Remove cover and cook over medium heat until broth is partly reduced and slightly thickened. 
  9. Serve over cooked rice and garnish with fresh cilantro if desired.

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