eCook Meal
Creamy Vegetarian Chickpea Stew
with white basmati rice
This creamy and delicious tomato & chickpea stew is made with spinach, fresh ginger and lush coconut cream. It is served with perfectly fluffy white basmati rice, to make sure every last drop of this divine stew finds its way to your fork!
Serving guide
Choose your portion size.
RICE, RICE BABY!
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata, coconut cream, Chickpeas, 50ml [100ml]|#7DA0D7 of water and simmer until thickening and slightly reduced, 8-10 minutes (stirring occasionally). In the final minute, add the spinach and cook until wilted. Season and add 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 rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata, coconut cream, Chickpeas, 50ml [100ml]|#7DA0D7 of water and simmer until thickening and slightly reduced, 8-10 minutes (stirring occasionally). In the final minute, add the spinach and cook until wilted. Season and add 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 rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 4-6 minutes (shifting occasionally). Add the tomato paste, the ginger and the NOMU rub. Fry until fragrant, 6-8 minutes (shifting constantly). Mix in the tomato passata, coconut cream, Chickpeas, 150ml [200ml]|#7DA0D7 of water and simmer until thickening and slightly reduced, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the spinach and cook until wilted. Season and add 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 rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHICK(PEA) OUT THIS STEW!
Place a pot over medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 4-6 minutes (shifting occasionally). Add the tomato paste, the ginger and the NOMU rub. Fry until fragrant, 6-8 minutes (shifting constantly). Mix in the tomato passata, coconut cream, Chickpeas, 150ml [200ml]|#7DA0D7 of water and simmer until thickening and slightly reduced, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the spinach and cook until wilted. Season and add a sweetener (to taste).
LET’S EAT!
Make a bed of rice and generously cover with the creamy chickpea stew. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.03
for 4 servings · R38.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Vegetarian Chickpea Stew?
The preparation time for Creamy Vegetarian Chickpea Stew with white basmati rice is between 25 and 40 minutes.
What is the total time required to make Creamy Vegetarian Chickpea Stew with white basmati rice?
The total time required to make Creamy Vegetarian Chickpea Stew with white 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?
Chickpeas, Coconut Cream, Fresh Ginger, NOMU Indian Rub, Onion, Onions, Spinach, Tomato Passata, Tomato Paste, White Basmati Rice
What is the nutritional information of Creamy Vegetarian Chickpea Stew?
Calories: 811, Carbs: 127 grams, Fat: grams, Protein: 23.8 grams, Sugar: 18.2 grams, Salt: 431 grams
How do I prepare Creamy Vegetarian Chickpea Stew?
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 onion and fry until soft, 3-4 minutes (shifting occasionally). Add the tomato paste, the ginger and the NOMU rub. Fry until fragrant, 4-6 minutes (shifting constantly). Mix in the tomato passata, coconut cream, chickpeas, 50ml [100ml]|#7DA0D7 of water and simmer until thickening and slightly reduced, 8-10 minutes (stirring occasionally). In the final minute, add the spinach and cook until wilted. Season and add a sweetener (to taste). RICE, RICE BABY!: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Creamy Vegetarian Chickpea Stew?
Chickpeas, Coconut Cream, Fresh Ginger, NOMU Indian Rub, Onion, Onions, Spinach, Tomato Passata, Tomato Paste, White Basmati Rice
How many calories does Creamy Vegetarian Chickpea Stew have?
811 calories
How much fat content does Creamy Vegetarian Chickpea Stew have?
grams