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Easy to make chickpea stew
I often use aquafaba from chickpeas when i bake, but seldom knows what to do with the chickpeas. Therefore I decided to create a few easy to cook recipes that I can get some inspiration from.
First out is this super delicious, tasteful chickpea stew flavoured with coconut milk, basil, red curry paste and garlic. This stew is ready to eat in under 30 minutes, it won’t get much better than that!
Save the aquafaba!
When you use chickpeas, whatever you do DON’T throw away the aquafaba (chickpea water)! I’ts an absolutely amazing substitute for egg in a whole lot of different pastries and sweets. I have to admit that I was a bit sceptical before I tried it myself, but when I did it turned out to be the best thing I’ve used in vegan pastries!
Meringues, mud cake, cheesecake and sponge cake are jus a few of the things that I’ve used the aquafaba for.
- 400 ml coconut milk
- 400 g chickpeas
- 1 pot of basil 10 g of fresh leaves
- 2 garlic cloves
- 1 onion
- 2 tbs red curry paste
- 0,5 tbs curry
- 200 g cocktail tomatoes
- the juice from 1/4 lime
Boil the rice according to the instructions on the package.
Chop the onion and garlic and fry in oil.
Add the coconut milk, curry, red curry paste and chickpeas.
Chop the basil and add to the pot.
Bring to a boil and let simmer for 5 minutes.
Taste and add salt.
Add the tomatoes and lemon juice and simmer for a few minutes until the tomatoes are soft.
Serve with rice and top with fresh basil.
Have you tried this recipe? Leave a comment and rate the recipe to help others find the right one! I love to see your results on my recipes, so if you post an image on instagram, don’t forget to use the hashtag #wonderveganrecipe and tag me @wondervegan so I can check it out.