Turmeric Chickpea Stew
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- 2 small cartons coconut milk
- 1 large onion & carrot chopped
- 2 clove(s) garlic minced
- fresh ginger to taste grated
- 1 large sweet potato peeled and chopped
- 1 tablespoon(s) Thai yellow curry paste
- 1 pineapple peeled, cored, chopped
- 1 tablespoon(s) ground turmeric
- 1 teaspoon(s) salt
- 1 tablespoon(s) coconut oil
- 2 cup(s) canned chickpeas
- 1 red bell pepper seeded & chopped
- Heat coconut oil in large saucepan over medium-high. Add all ingrediants except bell pepper and chick peas. Bring to boil. Reduce and simmer for 40 minutes.
- Add chickpeas and pepper, simmer 10 minutes more.
- Serve over brown rice in a soup bowl.
This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.
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Turmeric Chickpea Stew Recipe at a Glance
- COURSE: Soups/Stews