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Curried Chickpea Stew with Roasted Vegetables
20 min prep time
30 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Curried Chickpea Stew with Roasted Vegetables
Get ready to savor a cozy bowl of veggie-filled goodness with this diabetes-friendly vegan chickpea stew. Bursting with flavor and roasted veggies, it’s like a hug for your taste buds and your health.
20 min prep time
30 min cook time
4servings
2 cups
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, toss the sweet potato, red bell pepper, and cauliflower florets with 1/8 tsp salt, 1/4 tsp pepper, and 1 tsp of olive oil.
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Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes until they are tender and slightly caramelized.
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In a large pot or Dutch oven, heat remaining olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
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Add the curry powder, turmeric, 1/4 tsp salt, and 1/4 tsp pepper to the pot. Stir well to coat the onions and garlic with the spices.
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Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine. Add the rinsed chickpeas to the pot and stir everything together. Bring the mixture to a boil.
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Reduce the heat to low and let the stew simmer uncovered for about 15–20 minutes, allowing the flavors to meld together. Stir occasionally.
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Remove the roasted vegetables from the oven and add them to the pot. Stir gently to incorporate them into the stew. Serve the curried chickpea stew in bowls, garnished with fresh cilantro.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 180
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 350mg 15%
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Total Carbohydrate
27g
10%
- Dietary Fiber 7g 25%
- Total Sugars 11g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 549mg 12%
Ingredients
sweet potatoes (peeled and diced, for the roasted veggies)
1 cup
red bell pepper (diced, for the roasted veggies)
1 whole
cauliflower florets (for the roasted veggies)
1 cup
olive oil (divided)
2 tsp
salt (divided)
1/2 tsp
black pepper (divided)
1/2 tsp
onion(s) (diced)
1 small
garlic (minced)
2 clove
curry powder
2 tsp
ground turmeric
1/2 tsp
canned diced tomatoes (no-salt-added)
14 oz
lite unsweetened coconut milk
6 oz
low sodium vegetable broth
1 cup
canned chickpeas (rinsed and drained)
7 oz
fresh cilantro (chopped, for garnish)
1 bunch
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