Cooked - Lemon-Kissed Garbanzo Stew with Creamy Coconut Broth

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Lemon-Kissed Garbanzo Stew with Creamy Coconut Broth

1.0

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon red pepper flakes (optional)

2 tablespoons tomato paste

Two 15 oz cans garbanzo beans (chickpeas), drained and rinsed

4 cups low-sodium vegetable broth

1 cup full-fat coconut milk (from a can)

Juice and zest of 1 lemon

2 cups fresh spinach (or baby kale)

⅓ cup sun-dried tomatoes, chopped

Salt and freshly ground black pepper, to taste

Fresh parsley or basil, for garnish

Crusty bread or warm pita, for serving

Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes, until softened.
Stir in garlic, oregano, cumin, and red pepper flakes. Cook 1–2 minutes until fragrant.
Add tomato paste and chickpeas, stirring well. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Blend about half the stew with an immersion blender, leaving some beans whole for texture.
Stir in coconut milk, lemon juice, and zest. Simmer 5–7 minutes.
Add spinach and sun-dried tomatoes. Cook until spinach wilts, 2–3 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with parsley or basil, and serve with crusty bread or pita.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 39 weeks ago

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