Turmeric Spiced Chickpea Stew with Coconut Lime Rice

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •4 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •2 teaspoons ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cayenne pepper (optional)
• •2 cups cooked chickpeas (or 1 can, drained and rinsed)
• •1 can (14 oz) diced tomatoes
• •1 can (13.5 oz) coconut milk
• •2 cups vegetable broth
• •1 cup basmati rice
• •1 cup water
• •1/2 cup coconut milk (extra for rice)
• •Zest and juice of 1 lime
• •Salt and black pepper to taste
• •1 cup fresh spinach or kale (optional)
• •Fresh cilantro for garnish

Instructions

1. 1

   Heat a large pot over medium heat and add the olive oil.

2. 2

   Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

3. 3

   Stir in the ground turmeric, cumin, smoked paprika, and optional cayenne pepper. Toast the spices for 30 seconds to release their aroma.

4. 4

   Add the cooked chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer.

5. 5

   Season with salt and black pepper to taste. Let the stew simmer gently for 15-20 minutes, stirring occasionally to allow the flavors to meld.

6. 6

   Meanwhile, prepare the Coconut Lime Rice. In a medium saucepan, combine the basmati rice, water, 1/2 cup coconut milk, and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 12-15 minutes or until the rice is tender and liquid is absorbed.

7. 7

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in the lime zest and juice.

8. 8

   If using spinach or kale, stir it into the stew during the last 5 minutes of cooking until wilted. Adjust seasoning as needed.

9. 9

   Serve the turmeric spiced chickpea stew over a bed of coconut lime rice. Garnish with fresh cilantro and an extra squeeze of lime, if desired.