This creamy & delicious tomato & chickpea stew is made with spinach, fresh ginger and lush coconut cream. It is served with perfectly fluffy brown basmati rice, to make sure every last drop of this divine stew finds its way to your fork!
Creamy Vegetarian Chickpea Stew
Creamy Vegetarian Chickpea Stew
with brown basmati rice
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Chickpeas
- Coconut Cream
- Fresh Ginger
- NOMU Indian Rub
- Onion
- Onions
- Spinach
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
RICE, RICE BABY!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the grated ginger and the NOMU rub. Fry until fragrant, 3-4 minutes (shifting constantly). Mix in the tomato passata and the drained Chickpeas and simmer until slightly reduced, 5-6 minutes (stirring occasionally). If the stew reduces too quickly, add a splash of water.
FINISHING TOUCHES
When the stew has reduced, pour in the coconut cream and simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final minute, add the rinsed shredded Spinach and cook until wilted. Season with salt, pepper, and a sweetener (to taste).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the grated ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata and the drained Chickpeas and simmer until slightly reduced, 6-7 minutes (stirring occasionally). If the stew reduces too quickly, add a splash of water.
FINISHING TOUCHES
When the stew has reduced, pour in the coconut cream and simmer until reduced and thickened, 12-14 minutes (stirring occasionally). In the final minute, add the rinsed shredded Spinach and cook until wilted. Season with salt, pepper, and a sweetener (to taste).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-6 minutes (shifting occasionally). Add the tomato paste, the grated ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata and the drained Chickpeas and simmer until slightly reduced, 6-7 minutes (stirring occasionally). If the stew reduces too quickly, add a splash of water.
FINISHING TOUCHES
When the stew has reduced, pour in the coconut cream and simmer until reduced and thickened, 12-14 minutes (stirring occasionally). In the final minute, add the rinsed shredded Spinach and cook until wilted. Season with salt, pepper, and a sweetener (to taste).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-6 minutes (shifting occasionally). Add the tomato paste, the grated ginger and the NOMU rub. Fry until fragrant, 6-8 minutes (shifting constantly). Mix in the tomato passata and the drained Chickpeas and simmer until slightly reduced, 7-8 minutes (stirring occasionally). If the stew reduces too quickly, add a splash of water.
FINISHING TOUCHES
When the stew has reduced, pour in the coconut cream and simmer until reduced and thickened, 14-16 minutes (stirring occasionally). In the final minute, add the rinsed shredded Spinach and cook until wilted. Season with salt, pepper, and a sweetener (to taste).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Vegetarian Chickpea Stew?
The preparation time for Creamy Vegetarian Chickpea Stew with brown basmati rice is between 25 and 40 minutes.
What is the total time required to make Creamy Vegetarian Chickpea Stew with brown basmati rice?
The total time required to make Creamy Vegetarian Chickpea Stew with brown basmati rice is between 40 and 60 minutes.
How many servings does Creamy Vegetarian Chickpea Stew provide?
4 servings
What are the main ingredients in Creamy Vegetarian Chickpea Stew?
Brown Basmati Rice, Chickpeas, Coconut Cream, Fresh Ginger, NOMU Indian Rub, Onion, Onions, Spinach, Tomato Passata, Tomato Paste
What is the nutritional information of Creamy Vegetarian Chickpea Stew?
Calories: 904, Carbs: 129 grams, Fat: grams, Protein: 26.7 grams, Sugar: 19.1 grams, Salt: 861 grams
How do I prepare Creamy Vegetarian Chickpea Stew?
RICE, RICE BABY!: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. FINISHING TOUCHES: When the stew has reduced, pour in the coconut cream and simmer until reduced and thickened, 12-14 minutes (stirring occasionally). In the final minute, add the rinsed shredded spinach and cook until wilted. Season with salt, pepper, and a sweetener (to taste). LET’S EAT!: Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef! CHICK(PEA) OUT THIS STEW!: Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the grated ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata and the drained chickpeas and simmer until slightly reduced, 6-7 minutes (stirring occasionally). If the stew reduces too quickly, add a splash of water.
What should be prepared from my kitchen to make Creamy Vegetarian Chickpea Stew?
Brown Basmati Rice, Chickpeas, Coconut Cream, Fresh Ginger, NOMU Indian Rub, Onion, Onions, Spinach, Tomato Passata, Tomato Paste
How many calories does Creamy Vegetarian Chickpea Stew have?
904 calories
How much fat content does Creamy Vegetarian Chickpea Stew have?
grams
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