Creamy Coconut Chickpea Stew with Lime Ginger Rice

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/4 teaspoon red pepper flakes (optional)
• •2 medium carrots, diced
• •1 red bell pepper, diced
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 can (14 ounces) full-fat coconut milk
• •1 cup vegetable broth
• •2 cups fresh spinach, chopped
• •Salt and pepper, to taste
• •1 cup basmati rice
• •1 3/4 cups water
• •1 tablespoon fresh lime juice
• •1 tablespoon fresh cilantro, chopped (optional, for garnish)
• •Zest of 1 lime

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the onion and cook until translucent, about 5 minutes.

3. 3

   Stir in the garlic, ginger, turmeric, cumin, smoked paprika, and red pepper flakes, and cook for 1 minute until fragrant.

4. 4

   Add the carrots and bell pepper, and sauté for 5 minutes until slightly softened.

5. 5

   Stir in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.

6. 6

   Cook, uncovered, for 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

7. 7

   Add the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.

8. 8

   While the stew is cooking, prepare the lime ginger rice. Rinse the basmati rice under cold water until the water runs clear.

9. 9

   In a medium saucepan, combine the rice, water, lime zest, and grated ginger.

10. 10

    Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.

11. 11

    Remove the rice from heat and fluff with a fork. Stir in the fresh lime juice.

12. 12

    Serve the creamy coconut chickpea stew over a bed of lime ginger rice and garnish with chopped cilantro, if desired.