Chickpea & White Bean Curry Stew | Vegan & Gluten-Free

 

Chickpea-WhiteBean-CurryStew

This recipe is the epitome of comfort food. And it’s healthy and so so good for you! I’m actually obsessed and planning to make it again soon in a big batch so I can freeze some for a rainy day. Seriously, amazing, delicious comfort food.

I’ve been lacking inspiration recently so I haven’t been coming up with too many new recipes. I’m always interested and really enjoy seeing Deliciously Ella’s posts and recipes as they tend to be the kinds of meals and foods that I eat on a regular basis. She’s been posting a lot of curries and stews recently and to be perfectly honest this was a lazy recreation of those posts.. But let me explain. I don’t mean I lazily created her recipe and posted it on here for you guys.. I actually made the recipe.. I just didn’t think it would be as amazing as it turned out! My husband even grabbed himself a big bowl! (I usually cook two meals as most of the foods I eat, my husband doesn’t) so that’s saying a lot!

I know the ingredients list seems overwhelming and it’s probably one of the more detailed recipes I’ve created but it’s honestly worth it.

Ps. This recipe tastes really fantastic in a Dutch oven (cast iron pot) 🙂

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Ingredients: 

3-4 medium tomatoes
1 large potato
1/2 can chickpeas
1 can white kidney beans
1 & 1/2 cups veggie stock
2 cloves garlic
1/2 small onion
2 small jalapeño peppers
3 medium carrots

For Seasoning:
1 tbsp turmeric
1 tsp chilli powder
1 tbsp cumin
1 tsp garam masala powder
1 tbsp savoury (herb)

Method: 

Wash and cut the potato and carrots. Press the garlic in a garlic press or mince with a knife and add to your pot with a drizzle of oil. Finely chop your onion and add to pot. Allow these to simmer for a few minutes together to create a delicious aroma.

De-seed your jalepeno peppers and mince, add to pot.

Next, add your strained tomatoes, veggie stock, potatoes, beans, chickpeas and carrots to the pot. Stir and then add in the seasonings. Cover your pot and allow to simmer on medium-low heat for about 1 hour. When done, allow to cool for a few minutes and eat alone or serve with rice!

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Chickpea & White Bean Curry Stew
Serves 4
I absolutely love comfort food but I also enjoy eating healthy and feeling good after eating a meal. This recipe is the epitome of comfort food. And it's healthy and so so good for you! Win-Win. You’ll want to make this over and over again. This recipe also freezes well so making big batches is a great idea if you want something quick on a cold winter evening.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1/2 Cup strained tomatoes
  2. 1 Large Potato
  3. 1/2 Can Chickpeas
  4. 1 Can White Kidney Beans
  5. 1 & 1/2 Cups Veggie Stock
  6. 2 Cloves Garlic
  7. 1/2 Small Onion
  8. 2 Small Jalapeño Peppers
  9. 3 Medium Carrots
For Seasoning
  1. 1 Tbsp Turmeric
  2. 1 Tsp Chilli Powder
  3. 1 Tbsp Cumin
  4. 1 Tsp Garam Masala Powder
  5. 1 Tbsp Savoury (herb)
Instructions
  1. Wash and cut the potato and carrots. Press the garlic in a garlic press or mince with a knife and add to your pot with a drizzle of oil. Finely chop your onion and add to pot. Allow these to simmer for a few minutes together to create a delicious aroma.
  2. De-seed your jalepeno peppers and mince, add to pot.
  3. Next, add your strained tomatoes, veggie stock, potatoes, beans, chickpeas and carrots to the pot. Stir and then add in the seasonings. Cover your pot and allow to simmer on medium-low heat for about 1 hour. When done, allow to cool for a few minutes and eat alone or serve with rice!
Notes
  1. This recipe tastes even better when made in a dutch oven (cast iron pot)!
  2. Feel free to omit the jalapenos if you'd like to tone down the spice.
Her Balanced Life http://herbalancedlife.com/

 


 
  xx HBL

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