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 (optional)
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 spinach, season, and a sweetener (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Brown Basmati Rice - 100ml
Onion - 1
Tomato Paste - 10ml
Fresh Ginger - 10g
NOMU Indian Rub - 10ml
Tomato Passata - 100ml
Chickpeas - 120g
Coconut Cream - 100ml
Spinach - 20g
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 spinach and season to taste with salt, pepper, and a sweetener (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Brown Basmati Rice - 200ml
Onion - 1
Tomato Paste - 20ml
Fresh Ginger - 20g
NOMU Indian Rub - 20ml
Tomato Passata - 200ml
Chickpeas - 240g
Coconut Cream - 200ml
Spinach - 40g
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 spinach and season to taste with salt, pepper, and a sweetener (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Brown Basmati Rice - 300ml
Onions - 2
Tomato Paste - 30ml
Fresh Ginger - 30g
NOMU Indian Rub - 30ml
Tomato Passata - 300ml
Chickpeas - 360g
Coconut Cream - 300ml
Spinach - 60g
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 spinach and season to taste with salt, pepper, and a sweetener (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Brown Basmati Rice - 400ml
Onions - 2
Tomato Paste - 40ml
Fresh Ginger - 40g
NOMU Indian Rub - 40ml
Tomato Passata - 400ml
Chickpeas - 480g
Coconut Cream - 400ml
Spinach - 80g
Woolies Products in this dish
