Coconut Milk Chickpea Stew



Coconut Milk Chickpea Stew

Spicy tomato stew made with coconut milk and chickpeas
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Course soup & stew
Cuisine American
Servings 3 People


  • Glass Mixing Bowl
  • Sauce Pan (2)
  • Rubber spatula


  • 1 Cup Chickpeas
  • 3 Medium Tomatoes Chopped
  • 1 Medium Red Onion Diced
  • 3 Cloves of Garlic Minced
  • 2 Tsp Chilli Powder
  • 1 Carrot Diced
  • 1 Medium Red Bell Pepper Chopped
  • 400 g Coconut Milk
  • 2 Tbsp Coconut Oil
  • Salt


  • Wash and soak chickpea for 3 hours (or preferably overnight).
  • Rinse the soaked chickpeas and pour into a saucepan over medium heat.
  • Add water and bring to a boil until soft and tender.
  • Heat coconut oil in a saucepan on a medium heat.
  • Add onion, garlic, stir, let sweat for a minute, add tomatoes and let simmer.
  • Add chilli powder, stir, add coconut milk and let simmer for 2 minutes.
  • Add carrot, stir and let simmer.
  • Add cooked chickpeas and let it simmer for 15 minutes.
  • Add red bell pepper and salt to taste.
  • Coconut Milk Chickpea stew ready to serve.


Keyword Chickpea, Coconut Milk, Coconut Milk Stew, stew

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