Yesterday Drew and I discussed our eating goals. We decided that we want to continue trying to eat lots of whole food vegetarian and vegan meals. Currently, our dinners consist of about 60% vegetarian/vegan meals, 30% poultry meals, and 10% fish meals. We eat red meat or pork only on very rare occasions – like if I want to make Marcella Hazan’s revered bolognese sauce (which is the best pasta sauce ever and totally worth the effort). I am so grateful that I am married to a man who cares about eating in a sustainable and healthy way even more than I do – because even though my resolution sometimes falters, he is great at doing things like persuading me not to buy those Milano cookies even when they are BOGO.
This African Curried Chickpea Stew is a delicious winter meal that meets our goals of being healthy and sustainable. It is a vegan recipe that uses chickpeas, quinoa, kale, red peppers and light coconut milk. It also makes a big ol’ pot of stew so it can feed a big family or provide work lunches throughout the week.
- • ½ cups dried chickpeas, soaked overnight
- • 1 cup quinoa
- • 2 tbsp olive oil
- • 1 medium onion, diced
- • 1 medium red bell pepper, diced
- • 2 garlic cloves, minced
- • 3 cups vegetable broth
- • 2 tomatoes, diced
- • 1 tablespoon curry powder
- • ½ teaspoon ground ginger
- • ½ teaspoon salt
- • 1 lb kale, chopped
- • 1 14-oz can light coconut milk
- Drain the chickpeas soaked overnight. Place in a medium pot and cover with water until the water is about an inch higher than the chickpeas. Bring to a boil. Cover and simmer for 40 minutes or until chickpeas are tender. Drain and set aside.
- Place quinoa and 3 cups of water in a small pot. Bring to a boil, then cover and simmer for 20 minutes or until done. Fluff with fork and set aside.
- While the quinoa is cooking, heat oil in a stockpot over medium heat. Add the onions and red pepper and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for one minute more.
- Add the broth, tomatoes, chickpeas, curry powder, ginger, salt, and a few grinds of pepper to the stockpot. Bring to a boil over high heat. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally. Add the kale and stir until wilted.
- Add the coconut milk and quinoa and cook, stirring occasionally, until it is heated through. Season with salt, pepper, and curry powder to taste.
Adapted from Eats Well With Others