Mozambican Coconut Chickpea Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) ground turmeric 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Stir in the ground turmeric, cumin, and paprika, and cook for another minute to release the flavors.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer.
5. 5.
   Add the cooked chickpeas, diced tomatoes, and bell pepper to the pot. Stir well to combine.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cover the pot and let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Mozambican Coconut Chickpea Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground turmeric — Be careful while handling turmeric as it can stain surfaces and clothing easily. Use a spoon or wear gloves to avoid staining your hands.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• You can customize the vegetables in the stew according to your preference. Try adding spinach or sweet potatoes for variation.
• Serve the stew with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.
• If you prefer a thicker stew, mash some of the chickpeas with a fork before adding them to the pot.

Serving advice

Serve the Mozambican Coconut Chickpea Stew with steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for added freshness and a pop of color.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of coconut milk on top and sprinkle some paprika for an attractive finishing touch.