Turmeric Chickpea Stew

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This is a recipe from Clean Eating Magazine. It is very nutritious with added benefit from the anticarcinogenic effect of turmeric.

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  • 8
  • Average
  • 15 mins
  • 50 mins
  • Average budget

Ingredients

  • 2 small cartons or cans coconut milk
  • 1 large onion and 1 carrot, chopped
  • 2 garlic cloves, minced
  • 1 knob ginger, peeled and grated
  • 1 large sweet potato, peeled and chopped
  • 1 to 2 tbsp Thai yellow curry paste
  • 1 pineapple, peeled, cored and chopped
  • 1 tbsp ground turmeric
  • 1 tsp unrefined sea salt
  • 1 tbsp coconut oil
  • 2 cups cooked or BPA-free canned chickpeas
  • 1 sweet red bell pepper, seeded, deveined, chopped

Preparation

Step 1

Heat coconut oil in a large saucepan over medium-high. Add all ingredients except red pepper and chickpeas.

Step 2

Bring to boil. Reduce and simmer for 40 minutes.

Step 3

Add chickpeas and peppers and let simmer for another 10 minutes.

Step 4

Serve over brown rice or in a soup bowl.

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I have substituted coconut oil with olive oil to decrease cholesterol, and I didn't have curry paste, so I just used curry powder.

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