Vegan Curry Chickpea Stew

Submitted by Mindful Nutrition

"I like this recipe because of its versatility. You can double the recipe and freeze what you don’t use. You can also add more liquid (water and coconut cream) and make it saucier or add less liquid and make it thicker."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 2

ingredients

• 1 large onion, chopped
• 2 beefsteak tomatoes, chopped
• 2 garlic cloves, minced
• 1 cup water
• 1 teaspoon sea salt
• 1 (15 ounce) can organic chickpeas, rinsed
• 1 tablespoon curry powder or 1 tablespoon curry paste
• 1 lime, freshly squeezed
• 2 cups cooked brown rice

directions

1. Place onion in water and simmer until onions are clear.
2. Add in tomatoes, garlic, water, salt. Cover and cook for 10 minutes.
3. Add curry powder and stir.
4. Add chickpeas.
5. Cook for 5 minutes and turn off heat.
6. Stir in coconut cream and juice of a lime.
7. Ladle into bowls or pour over brown rice.