Description
A creamy vegan stew featuring potatoes and chickpeas, packed with flavor and nutrition.
Ingredients
Scale
- 2 large potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add diced potatoes, chickpeas, cumin, and turmeric; stir to coat.
- Pour in vegetable broth and coconut milk; bring to a simmer.
- Cook until potatoes are tender, about 20-25 minutes.
- Season with salt and pepper, garnish with cilantro before serving.
Notes
This recipe is vegan and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Indian
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g