Creamy Chickpea, Coconut & Broccoli Stew

Name: Creamy Chickpea, Coconut & Broccoli Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 300 g brown basmati or easy-cook rice; 2 can cans chickpeas drained and liquid reserved; 320 g broccoli cut into bite-sized florets; 200 g green beans, trimmed and halved; 150 g coconut yogurt; 200 ml vegetable stock; 20 g piece of ginger peeled and finely chopped; 3 clove garlic, chopped; 2 tsp rapeseed oil; 2 tsp ground turmeric; 1 tsp cumin seeds; 1 piece red chilli, deseeded and sliced; 15 g coriander, chopped

A vibrant and nourishing plant-based stew that combines creamy coconut yogurt with protein-packed chickpeas and fresh greens. This easy one-pan meal is perfect for a healthy weeknight dinner or efficient meal prepping.

Servings0 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

brown basmati or easy-cook rice
NaN g
cans chickpeas drained and liquid reserved
NaN can
broccoli cut into bite-sized florets
NaN g
green beans, trimmed and halved
NaN g
coconut yogurt
NaN g
vegetable stock
NaN ml
piece of ginger peeled and finely chopped
NaN g
garlic, chopped
NaN clove
rapeseed oil
NaN tsp
ground turmeric
NaN tsp
cumin seeds
NaN tsp
red chilli, deseeded and sliced
NaN piece
coriander, chopped
NaN g

Step-by-Step Instructions

Cook the brown basmati rice according to the package instructions, which usually takes about 25 minutes. While the rice is simmering, heat the rapeseed oil in a large frying pan or shallow pot over medium heat.

Add the finely chopped ginger and garlic to the pan and sauté for 2 minutes until fragrant. Stir in the ground turmeric and cumin seeds for 30 seconds to release their oils, then pour in the vegetable stock.

Add a quarter of the chickpeas to the pan along with all the reserved liquid from both cans. Cover and simmer for 5 minutes. Use a hand blender to blitz the mixture directly in the pan until it is completely smooth and creamy.

Stir in the sliced red chili, the remaining chickpeas, broccoli florets, and green beans. Cover again and cook over low heat for 7–8 minutes until the vegetables are just tender but still hold their color.

Remove from the heat and stir in the coconut yogurt and fresh coriander. Serve warm alongside the cooked rice.