Chickpea Veggie Stew

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  • 3 tbsp coconut oil
  • 1 onion peeled and chopped
  • 1 clove garlic peeled and minced
  • 1 tbsp yellow curry paste
  • 1 zucchini chopped into cubes
  • 1 yellow squash chopped into cubes
  • 1 eggplant peeled and chopped into cubes
  • 1 can chickpeas drained and rinsed
  • 14 oz full-fat coconut milk
  • 1 pint grape tomatoes cut in half
  • ½ bunch fresh cilantro finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1 lemon juiced
  • ½ tsp sea salt
  • 2 cup brown rice cooked (or basmati or wild rice)
  • Heat the oil in a large soup pot over medium-high heat. Once the oil is melted, add the onion and garlic. Saute until the onions are soft, about 3 minutes. Add the curry paste, stir, and cook for 1 minute.
  • Add the zucchini, squash, and eggplant, and cook until soft, about 5 minutes.
  • Add the chickpeas and coconut milk. Bring to a boil, reduce the heat to low and simmer until the coconut milk has reduced slightly, about 7 minutes.
  • Add the tomatoes, cilantro, and mint. Cook until the herbs begin to wilt, about 1 to 2 minutes. Stir in the lemon juice and salt. Serve over brown rice.