Nothing beats a warm bowl of stew on a cold day, especially if it spent the day cooking itself and all you have to do is serve it up and chow down! This particular stew is also a nutritional powerhouse which is a Double Win in my book! Full of insoluble fiber and containing nearly 1/3 of the %DV of protein per serving, garbanzo beans (chickpeas) are already satisfaction superstars! Add to that the high %DV of manganese, copper, iron, folate, phosphorus and zinc and we’re talking All-Star, baby! Holding their own are the other main ingredients, garlic and carrots. Garlic has been used for conditions linked to the circulatory system including high cholesterol and high blood pressure and is also a powerful anti-infective agent. Carrots are high in Vitamin A (good for your peepers) and are a good source of Vitamins K and C (helps with blood clotting, supports immune system and healthy teeth and gums). Aside from how good this stew is for you, the taste is also phenomenal! The Indian influences of Curry, Garam Masala and Cayenne will warm you up as much as the heat from the steaming pot itself. Put it in a crockpot, put a lid on it and let the magic happen! Leave a comment below and let me know how much you loved it!
Coconut Curry Chickpea Stew
Prep Time: 8 hours Cook Time: 6 hours Serves: 6-8
What you’ll need:
2 C dried garbanzo beans, soaked 8 hours or overnight
3 garlic cloves, diced
¼ C onion, chopped
2 large carrots, chopped
4 C of water or vegetable broth
1-14oz can light coconut milk
1 Bay leaf
2TBS Curry powder
1TBS Garam Masala
1 tsp salt
1/2 tsp cayenne pepper (double if you like spicy)
How to Prepare:
1. Discard the water the beans were soaked in and rinse beans well.
2. Place all ingredients in the crockpot.
3. Cook 6 hours on High or until garbanzo beans are tender.
4. Using a potato masher or the back of a serving spoon, smash beans to desired texture and let cook for another 30 min.
5. Remove bay leaf. Serve warm and enjoy!