This creamy and delicious vegan 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 Chickpea Stew
Creamy Chickpea Stew
with brown basmati rice & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Chickpeas
- Coconut Cream
- Cooked Chopped Tomato
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- NOMU Tandoori Rub
- Onion
- Onions
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey (optional)
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHICK(PEA) OUT THIS STEW!
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the tomato paste, the grated ginger and garlic, and the rub. Fry for 3-4 minutes until fragrant, shifting constantly. Add the cooked chopped tomato and the drained Chickpeas. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced, 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. Leave to simmer for a further 10-12 minutes or until reduced and thickened, stirring occasionally. In the final minute, add the rinsed Spinach and ½ the chopped coriander. Season to taste with salt, pepper, and a sweetener of choice (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Sprinkle over the remaining coriander. Well done, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHICK(PEA) OUT THIS STEW!
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the tomato paste, the grated ginger and garlic, and the rub. Fry for 4-6 minutes until fragrant, shifting constantly. Add the cooked chopped tomato and the drained Chickpeas. Mix until fully combined and leave to simmer for 6-7 minutes until slightly reduced, 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. Leave to simmer for a further 12-14 minutes or until reduced and thickened, stirring occasionally. In the final minute, add the rinsed Spinach and ½ the chopped coriander. Season to taste with salt, pepper, and a sweetener of choice (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Sprinkle over the remaining coriander. Well done, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHICK(PEA) OUT THIS STEW!
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes, until soft, shifting occasionally. Add the tomato paste, the grated ginger and garlic, and the rub. Fry for 4-6 minutes until fragrant, shifting constantly. Add the cooked chopped tomato and the drained Chickpeas. Mix until fully combined and leave to simmer for 6-7 minutes until slightly reduced, 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. Leave to simmer for a further 12-14 minutes or until reduced and thickened, stirring occasionally. In the final minute, add the rinsed Spinach and ½ the chopped coriander. Season to taste with salt, pepper, and a sweetener of choice (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Sprinkle over the remaining coriander. Well done, Chef!
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHICK(PEA) OUT THIS STEW!
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes, until soft, shifting occasionally. Add the tomato paste, the grated ginger and garlic, and the rub. Fry for 6-8 minutes until fragrant, shifting constantly. Add the cooked chopped tomato and the drained Chickpeas. Mix until fully combined and leave to simmer for 7-8 minutes until slightly reduced, 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. Leave to simmer for a further 14-16 minutes or until reduced and thickened, stirring occasionally. In the final minute, add the rinsed Spinach and ½ the chopped coriander. Season to taste with salt, pepper, and a sweetener of choice (optional).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Sprinkle over the remaining coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Chickpea Stew?
The preparation time for Creamy Chickpea Stew with brown basmati rice & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Creamy Chickpea Stew with brown basmati rice & fresh coriander?
The total time required to make Creamy Chickpea Stew with brown basmati rice & fresh coriander is between 40 and 60 minutes.
How many servings does Creamy Chickpea Stew provide?
4 servings
What are the main ingredients in Creamy Chickpea Stew?
Brown Basmati Rice, Chickpeas, Coconut Cream, Cooked Chopped Tomato, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Tandoori Rub, Onion, Onions, Spinach, Tomato Paste
What is the nutritional information of Creamy Chickpea Stew?
Calories: 830, Carbs: 119 grams, Fat: grams, Protein: 26.3 grams, Sugar: 16 grams, Salt: 664 grams
How do I prepare Creamy Chickpea Stew?
RICE, RICE BABY!: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. FINISHING TOUCHES: When the stew has reduced, pour in the coconut cream. Leave to simmer for a further 12-14 minutes or until reduced and thickened, stirring occasionally. In the final minute, add the rinsed spinach and ½ the chopped coriander. Season to taste with salt, pepper, and a sweetener of choice (optional). LET’S EAT!: Make a bed of rice and generously cover with the creamy chickpea stew. Sprinkle over the remaining coriander. Well done, Chef! CHICK(PEA) OUT THIS STEW!: Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the tomato paste, the grated ginger and garlic, and the rub. Fry for 4-6 minutes until fragrant, shifting constantly. Add the cooked chopped tomato and the drained chickpeas. Mix until fully combined and leave to simmer for 6-7 minutes until slightly reduced, stirring occasionally. If the stew reduces too quickly, add a splash of water.
What should be prepared from my kitchen to make Creamy Chickpea Stew?
Brown Basmati Rice, Chickpeas, Coconut Cream, Cooked Chopped Tomato, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Tandoori Rub, Onion, Onions, Spinach, Tomato Paste
How many calories does Creamy Chickpea Stew have?
830 calories
How much fat content does Creamy Chickpea Stew have?
grams
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