One of the common misconceptions of eating more plant-based foods is that it won’t be as tasty without animal products or too difficult and time-consuming to make. For myself, when I began to eat more plant-based meals I felt liberated as I discovered so many different flavour combinations. The first time I tried coconut lime, was a dish I ordered from a restaurant and I immediately fell in love with the combination. I enjoyed it so much so that coconut milk became a regular on my grocery list.
With this dish the combination of the savoury vegetable stock, the sweetness from the coconut milk and the acidity of the lime is like a flavour explosion in your mouth that is hard to deny (and for good reason, may I add). I highly recommend you try this dish, you won’t regret it.
I enjoy adding other ingredients to the mix like sweet potatoes and greens. In this dish the chickpeas are joined with sweet potatoes and tuscan kale. You can easily add mushrooms, spinach, broccoli, cauliflower, the possibilities are endless. The star of the show, I must say is the coconut lime. You won’t regret it, just try it.
Coconut Lime Chickpea Stew
Ingredients
- 1 can of full fat coconut milk
- 1-2 cups of vegetable stock (chicken works fine too)
- 1 can of cooked chickpeas or 1 cup of cooked chickpeas.
- 1 half of white onion, minced.
- 1 garlic clove, minced.
- 1 tbsp fresh ginger, minced
- 1 tbsp, fresh turmeric, minced.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- 4-5 kale leaves
- 1 small sweet potato, diced and roasted
- juice of one lime
Directions
- Place a medium sized pan over medium heat and add a tbsp of avocado oil (any neutral oil works)
- Dice onions and garlic and add to pan to sweat it out.
- Lower heat slightly to avoid burning.
- Using a microplane, mince ginger and turmeric into the pan.
- Add spices into the pan and combine.
- Add chickpeas and let them sautee for a few minutes with the onions, garlic and spices absorbing all the flavours.
- (Optional) Remove half the chickpeas to add in whole later, and the remainder in the pan mash the chickpeas to add a creamier texture.
- Add coconut milk to the pan and combine.
- Add in a few ladles of broth (if you want a soupier result, closer to 2 cups of broth)
- Squeeze lime juice into the pan and let it simmer for about 10 minutes.
- The last 5 minutes, add the chopped kale, and let it simmer with the lid on and the kale will steam in the pan.
- Add any roasted vegetables along with a little extra salt and pepper to taste. Serve over a bed of rice, quinoa or on it’s own.
Enjoy!
Antonietta xo
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