1
Step 1
Cook the rice or grains according to the packet instructions. Rinse and drain the chickpeas.
Vegan
Chickpea stew with spinach and coconut milk
A creamy, hearty chickpea stew with carrots, spinach, coconut milk and a lively hint of ginger and lime. A colourful everyday favourite with Indian-inspired flavours.
YOU WILL NEED
Ingredients
- 4 portions rice or another grain
- 2 packs cooked chickpeas (380 g each)
- 1 yellow onion
- 3 garlic cloves
- 2 tbsp grated fresh ginger
- 300 g carrots
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 2 tsp curry powder
- ½ tsp sambal oelek
- 400 ml coconut milk
- 1 dl water
- 4 plum tomatoes
- 200 g fresh spinach
- 1 lime
- Salt and black pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Finely chop the onion and garlic. Grate the ginger and slice the carrots.
3
Step 3
Sauté the onion and garlic in oil until softened. Add cumin, curry, ginger, carrots and sambal oelek. Fry for a few more minutes.
4
Step 4
Stir in coconut milk, water and chickpeas. Simmer for about 10–12 minutes until the carrots are tender.
5
Step 5
Chop the tomatoes and add them together with the spinach. Let the spinach wilt, then season with lime juice, salt and pepper.
6
Step 6
Serve hot with rice or another grain.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Ginger and lime water
Ginger and lime bring freshness to the creamy coconut stew.
ALCOHOL-FREE OPTION
Cold water with fresh ginger and lime.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.