Hey there, foodie friends!
I’m back in the kitchen, and today we’re venturing into the vibrant world of flavors with a dish that’s not only a treat for the taste buds but also kind to every dietary need in our household. That’s right, we’re talking about a robust, heartwarming, and utterly delicious Spicy Chickpea Stew with Coconut and Rainbow Chard – a perfect, allergy-aware dinner that’s going to wrap you in a comforting hug from the inside out.
I’ve always believed that restrictions, whether dietary or otherwise, shouldn’t limit the joy of cooking. In fact, they invite creativity into our kitchens – and that’s something to celebrate! With egg, dairy, and soya off the table at our place, it’s my mission to craft meals that are not just safe for us to eat, but also exciting and bursting with flavor.
This stew is inspired by the need for something warming as the seasons transition. It combines the nuttiness of chickpeas with a velvety coconut base, illuminated by a blend of spices that’ll gently kick those taste receptors into high gear. And let’s not forget about the rainbow chard – it’s not just a colorful addition but also a nutritional powerhouse!
The cooking process is as straightforward as it gets, and the best part is, this stew is forgiving. If you prefer a less spicy kick, just go easy on the cayenne; or, if you’re after a zestier twist, feel free to be generous with that lime at the end! I love dishes that allow you, the cook, to take the reins and personalize to your heart’s content.
So gather your pots and pans, and let’s get this stew on the stove! And as always, we start with a chorus of sizzling onions, the base of any good stew in my book. As they soften and turn golden, the kitchen fills up with that familiar, comforting aroma – it’s the smell of home-cooking at its finest.
Introduce the bell peppers and watch as the colors of the dish begin to pop. Once those spices hit the pan, your kitchen is going to smell like a bustling spice market, and I can’t think of anything better.
It’s so satisfying to see the ingredients come together, each one playing its part to create a dish that feels like a celebration of culture and taste. And when that can of coconut milk is poured in, the stew takes on this creamy richness that’s absolutely drool-worthy.
Now, while the chickpeas are turning tender in the pot, that rainbow chard sits on the sidelines, waiting for its cue. And when it’s finally folded into the pot, the stew becomes a mosaic of colors. The lime juice is the final flourish – it cuts through the richness with a spark of acidity that brings this dish to life.
Serve this stew up with a side of fluffy rice or quinoa, and you’ve got yourself a meal that’s not only wholesome and satisfying but also a true testament to the fact that allergy-aware doesn’t mean flavor-compromised. We’re all about inclusivity here, and trust me, this dish is going to be a favorite for everyone, allergies or not.
At the end of the day, it’s all about sharing good food and good times with the people we love. And believe me when I say, this Spicy Chickpea Stew with Coconut and Rainbow Chard is going to be the centerpiece of those precious moments. Go ahead, give it a try – you know you want to! And of course, let me know in the comments how it turned out for you or if you made any fun tweaks.
Until next time, keep your pots simmering and your heart full. Cook on, my friends!
Cheers,
Al
Ingredients
– 400g canned chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 bunch rainbow chard, stems removed and leaves chopped
– 400g can chopped tomatoes
– 400ml can coconut milk
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon paprika
– 1/4 teaspoon ground ginger
– Salt to taste
– Freshly ground black pepper to taste
– Juice of 1 lime
– A small bunch of fresh coriander, chopped (for garnish)
– Cooked rice or quinoa, for serving (optional)
Method
1. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onions and sauté for 5 minutes until they become translucent.
2. Stir in the minced garlic and continue to cook for another 2 minutes, making sure not to burn the garlic.
3. Add the diced red and yellow bell peppers to the pot, and cook for 5-6 minutes, or until the peppers start to soften.
4. Sprinkle in the ground cumin, ground coriander, ground cinnamon, cayenne pepper, paprika, and ground ginger. Stir well to coat the vegetables in the spices and cook for another minute to release the aromas.
5. Pour in the chopped tomatoes and coconut milk. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.
6. Once simmering, add the drained chickpeas to the pot. Season with salt and freshly ground black pepper to your taste. Lower the heat, cover the pot with a lid, and allow the stew to simmer for 20-25 minutes. Stir occasionally to prevent sticking.
7. While the stew is cooking, prepare the rainbow chard. In a separate pan over medium heat, sauté the chard leaves in a splash of olive oil until just wilted, about 3-4 minutes. Season lightly with salt and pepper.
8. After the stew has simmered for 20-25 minutes, add the cooked chard to the pot, and stir through the stew to distribute evenly.
9. Squeeze in the juice of one lime and give the stew a final stir. Taste and adjust the seasoning if necessary.
10. Serve the stew hot, garnished with chopped fresh coriander. For a heartier meal, serve over a bed of cooked rice or quinoa if desired.
