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Chickpea & Black Bean Spinach Spiced Stew! Easy homemade stew spiced with curry powder and cinnamon! Offering you a good dose of plant based protein thanks to the chickpeas and black beans! Naturally gluten free and vegan!

Chickpea & Black Bean Spinach Spiced Stew


  • Author: Wholesome Patisserie
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves: 3-4

Description

Chickpea & Black Bean Spinach Spiced Stew! Easy homemade stew spiced with curry powder and cinnamon! Offering you a good dose of plant based protein thanks to the chickpeas and black beans! Naturally gluten free and vegan!


Scale

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 3 medium cloves garlic, minced
  • 1 medium (130g) red onion, peeled and roughly chopped
  • 2-inch piece fresh ginger, peeled and finely grated
  • 1 tsp curry powder
  • 1/2 tsp ground cinnamon
  • Salt and pepper, to season
  • 1 medium (120g) carrot, sliced into half moons (see photos)
  • 400g (1 can) canned chickpeas, drained
  • 400g (1 can) canned black beans, drained
  • 1 cup (250ml) canned coconut cream or coconut milk
  • 1 cup (250ml) vegetable stock
  • 1 1/2 cups white basmati or jasmine rice, to serve
  • 2 loosely packed cups (70g) fresh baby spinach leaves
  • Fresh basil and coriander to serve

Instructions

  1. In a large fry pan heat olive oil over a medium heat.
  2. Add onion and sauté until just turning translucent.
  3. Add garlic and ginger. Cook until fragrant, 1-2 minutes.
  4. Stir through curry powder, cinnamon and season with salt and pepper. Cook for 3 minutes on medium heat to develop the spices.
  5. Add chickpeas and carrots, cook for 5 minutes until the carrots soften slightly.
  6. Add black beans and mix until well combined.
  7. Pour in coconut cream and stock, mix well.
  8. Bring to a simmer and reduce heat to low and allow to simmer with a lid on for 15-20 minutes or until the mixture thickens and the liquids have mostly soaked up.
  9. Start to cook rice according to packet instructions.
  10. Add spinach leaves and stir through until wilted, about 5 minutes. Turn off heat.
  11. Serve in dinner bowls paired with cooked rice.
  12. Garnish with fresh basil and coriander if desired.
  13. Enjoy!

Notes

Store leftovers in an airtight container, refrigerated, for 3-4 days.