Vegan Coconut Chickpea (Print Version)
# Ingredients:
→ Base
01 -
1 teaspoon ginger, finely chopped
02 -
1 Scotch Bonnet pepper, finely chopped (or Jalapeno)
03 -
1 medium onion, finely diced
04 -
3 garlic cloves, finely minced
→ Spices
05 -
1 teaspoon ground allspice
06 -
1-2 tablespoons Jamaican or regular curry powder
07 -
1 teaspoon ground turmeric
08 -
Season to taste with salt
09 -
Add hot sauce to taste, optional
→ Liquids
10 -
½ can of coconut milk (approximately 7oz/200ml)
11 -
1½ cups vegetable stock
→ Vegetables
12 -
1 medium carrot, thinly sliced
13 -
1 tomato, roughly diced
14 -
1 medium potato, cut into small cubes
15 -
1 cup broccoli florets
16 -
1 cup cauliflower florets
17 -
1 can of chickpeas (about 1½ cups or 250g)
# Instructions:
01 -
Warm a neutral oil in a large pot over medium-high heat. Toss in the onion and cook it until it softens, roughly 2-3 minutes.
02 -
Mix in the ginger, garlic, Scotch Bonnet, curry powder, turmeric, and allspice. Let the mixture sizzle for a minute until it's nice and fragrant.
03 -
Stir in the broth and coconut milk. Let the liquid come to a gentle boil. Add the potato, carrot, and tomato cubes, and simmer them for 3-4 minutes.
04 -
Toss in the broccoli, cauliflower, and chickpeas. Toss some salt in, too. Let everything simmer for 5-8 minutes until the veggies are just the right level of soft.
05 -
Take the pot off the heat. Fix the salt level and add some hot sauce if you want to spice things up.
# Notes:
01 -
Swap out regular curry powder by increasing allspice and turmeric quantities.
02 -
Feel free to adjust the liquid amount depending on how thick you want it.
03 -
Switch up the vegetables based on your favorites or what you have on hand.