Normally I ask Pipo what protein he would like for dinner (because he knows if it was left to me we would eat fish and seafood everyday) and then I plan our dinner around the said protein when I am the one doing the cooking, however the entire week he had been talking about a craving for chickpeas so I decided to make a chickpea stew. And just as Murphy’s law will allow the one day I need sweet potatoes for my dinner the supermarket had None. Below you will find my recipe for my chickpea and potatoe stew, for those days you just want warm and filled tummies without worrying about the state of the earths animals because of your love for meat.
Chickpea StewPrint This
- 2 cups of canned chickpeas or 1 can of cooked chickpeas
- 1 cup of fresh coriander (parsley works if you cannot find coriander)
- 2 cloves of garlic
- 1 small onion
- 2 large russet potatoes
- 2 Tbsp red curry paste
- 1 Tsp salt
- 2 Tsp black pepper
- 1 Tsp paprika
- 1 Tsp red pepper flakes
- 1/2 canned crushed tomatoes
Peel potatoes and cut into cubes, parboil for about 15 minutes in a saucepan on high heat. (I find this makes the process of the stew faster).
Heat a second sauce pan over medium heat.
Chop the onion into fine cubes and crush the garlic.
Add a tablespoon of olive oil to the hot pan, once it sizzles the onion and garlic to sautee.
Add curry paste to the sautéing onions and garlic.
Add the salt, paprika and pepper to taste.
Add the canned crushed tomatoes to the mixture to cook and simmer for about 5 minutes so the the contents thicken as they come to a boil.
Next, add the parboiled potatoes to the stew and cover and let simmer for 8 minutes.
Add the chickpeas and half of the coriander and let stew for 12 minutes.
The stew should be ready but if its still not thick enough add a teaspoon of cornstarch and stir and simmer for about 5 minutes.
Dish out the stew and garnish with the leftover coriander.
This delicious stew can be eaten with a cup of boiled jasmine rice or by itself .
I hope you all enjoy this meatless meal, perfect for Meatless Mondays. Plus the cows, lambs, chicken and fish of the world say a huge Thank You.