Emily Weeks, RDN, LD
This nourishing stew is infused with aromatic curry spices, creating a warm and flavorful dish that is both satisfying and nutritious.
To prepare this delightful stew, start by roasting the sweet potatoes, bell peppers, and cauliflower. Cut the sweet potatoes into bite-sized cubes, slice the bell peppers into strips, and break the cauliflower into florets. Toss the vegetables with olive oil, salt, and pepper, then roast them in the oven until they are tender and lightly caramelized, adding a depth of flavor to the stew.
While the vegetables are roasting, prepare the curried chickpea stew. In a large pot, heat a drizzle of oil and sauté minced garlic and diced onion until fragrant and translucent. Add curry powder, cumin, and other desired spices to the pot, stirring them into the onion and garlic mixture to release their aromatic flavors.
Next, pour in a can of chickpeas (drained and rinsed) and diced tomatoes, along with vegetable broth or water, creating a flavorful base for the stew. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Once the roasted vegetables are ready, add them to the pot, stirring them gently into the stew. The sweet potatoes add a natural sweetness, while the bell peppers and cauliflower contribute a vibrant array of colors and textures.
Simmer the stew for an additional 10-15 minutes, allowing the flavors to develop and the vegetables to meld with the chickpeas and spices. Adjust the seasoning as needed, adding more curry powder or salt to suit your taste preferences.
Serve the Curried Chickpea Stew in bowls, garnishing it with fresh cilantro leaves for a burst of freshness and vibrant flavor.
Find more recipes like this at the American Diabetes Association Food Hub!
Curried Chickpea Stew with Roasted Vegetables
Description
This nourishing stew is infused with aromatic curry spices, creating a warm and flavorful dish that is both satisfying and nutritious.
Ingredients
For the roasted veggies:
For the stew:
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, red bell pepper, and cauliflower florets with 1 Tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
- In a large pot or Dutch oven, heat remaining olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent. Add the curry powder, turmeric, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.
- Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine. Add the rinsed chickpeas to the pot and stir everything together. Bring the mixture to a boil. Reduce the heat to low and let the stew simmer uncovered for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
- Remove the roasted vegetables from the oven and add them to the pot. Stir gently to incorporate them into the stew. Serve the curried chickpea stew in bowls, garnished with fresh cilantro.
