Coconut Curry Chickpea Stew with Jasmine Rice

Chickpeas swim in a rich coconut-tomato curry spiked with ginger, garlic, and warming spices. Spinach wilts in at the end for a pop of green. The rice soaks up all that fragrant sauce, and a squeeze of lime cuts through the richness. Completely satisfying, nothing you'll miss.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1½ cups jasmine rice, rinsed until water runs clear
  • 2¼ cups water (for rice)
  • 2 tbsp coconut oil
  • 1 large yellow onion, diced
  • 2 tbsp fresh ginger, peeled and grated
  • 4 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional, for heat)
  • 1 (14 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1 tsp fine sea salt (plus more to taste)
  • 4 cups fresh spinach, packed, roughly chopped if leaves are large
  • 1 large lime, cut into wedges (for serving)
  • ¼ cup fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Rinse 1½ cups jasmine rice in a fine mesh strainer under cold running water, swishing with your hand, until the water runs clear. This washes off excess starch and keeps the grains fluffy.
  2. Add the rinsed rice and 2¼ cups water to a medium saucepan. Bring to a boil over high heat, uncovered.
  3. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid.
  4. While the rice simmers, dice 1 large yellow onion.
  5. Peel and grate 2 tbsp fresh ginger using a grater or microplane.
  6. Mince 4 cloves garlic.
  7. Drain and rinse 2 (15 oz) cans chickpeas in a fine mesh strainer.
  8. Heat 2 tbsp coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until it shimmers.
  9. Add the 1 large yellow onion, diced and cook, stirring occasionally, until softened and turning translucent, about 6 minutes.
  10. Stir in the 2 tbsp fresh ginger, grated and 4 cloves garlic, minced. Cook, stirring constantly, until fragrant, about 1 minute.
  11. Add 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp smoked paprika, and ¼ tsp cayenne pepper (if using). Stir constantly for about 30 seconds until the spices smell toasty and coat the onions.
  12. Pour in 1 (14 oz) can crushed tomatoes, 1 (13.5 oz) can full-fat coconut milk, 1 cup vegetable broth, and 1 tsp fine sea salt. Stir well to combine.
  13. Add the 2 (15 oz) cans chickpeas, drained and rinsed. Stir to coat them in the sauce.
  14. Bring the stew to a gentle simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 12 minutes. The sauce will thicken slightly and the flavours will meld.
  15. While the stew simmers, roughly chop 4 cups fresh spinach if the leaves are large (baby spinach can stay whole).
  16. Cut 1 large lime into wedges.
  17. Chop ¼ cup fresh cilantro if using for garnish.
  18. After the rice has simmered for 15 minutes, remove it from the heat and let it rest, still covered, for 5 minutes. This finishes the steaming and makes the grains tender.
  19. Stir the 4 cups fresh spinach into the stew. It will look like a lot at first but wilts down in about 2 minutes. Stir gently until completely wilted and bright green.
  20. Taste the stew and add more salt if needed. The coconut milk can mute the seasoning, so be generous.
  21. Fluff the rice with a fork to separate the grains.
  22. Divide the rice among bowls, ladle the curry over the top, and tuck a lime wedge on the side. Scatter fresh cilantro over each bowl if you like.