Curried Chickpea Stew

The perfect hearty stew to warm you up on a cold day. Anti-inflammatory, fiber-rich, chock full of healthy fats, and unbelievably delicious to boot.


Curried Chickpea Stew (GF, vegan, paleo)
Serves 6

1 tbsp coconut oil
1-2 onions, chopped
3-4 cloves garlic, peeled and minced
1.5 inch piece of ginger, peeled and minced
1 tbsp coconut palm sugar
1.5 tbsp curry powder
1/4 tsp turmeric
1/4 tsp cinnamon
1 sweet potato, peeled and cubed
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 zucchini, chopped
2 carrots, peeled and chopped
1-2 cans chickpea, rinsed
1 can full-fat coconut milk (add an extra 1/2 can if you prefer it extra creamy)
3 - 4 cups water or broth
Pink Himalayan salt to taste

1. Heat the oil in the pot over medium heat.
2. Add the onions and sauté until translucent (about 4 minutes).
3. Add the garlic, ginger, coconut palm sugar, curry, turmeric, and cinnamon and sauté for 30 seconds.
4. Add the rest of the ingredients to the pot. Bring everything to a boil and then turn down the heat and let everything simmer covered for about 30 minutes, until vegetables are tender.
5. Serve hot and enjoy!

What are some of your favorite stew recipes? Let me know in the comments!