This gluten free and dairy free smoky chickpea stew is something I threw together last night and it’s reeeaaally tasty! It’s very much a dish where you just put it all in a big pot, there’s not a lot of prep and you let it simmer away. It’s warm with a smoky kick and it fills you up, it’s the sort of dish I imagine eating one day in front of a log fire in a country house! That daydream might have to wait a couple of years though!
This recipe uses three things I now always make sure I have in my cupboard and fridge because they’re versatile and can be used for so many different things. Chickpeas, they have so many uses such as salads, stews or a roasted crispy snack. A can of peeled tomatoes for easy sauces on days you can’t be bothered because we all have them, and in the fridge coyo dairy free natural yoghurt which is great on its own with some fruit, used in desserts or sauces. As a coeliac and being dairy intolerant too I’ve found it useful to have staples in my cupboard that I know I can just make something with because as you’ll know it’s not as easy as just putting anything on to cook.
Anyway back to this delicious smoky chickpea stew, give it a go and if you find it too spicy then you can just reduce the amount of chipotle flakes which will still give it the smoky feel but with a bit less kick.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Serves: 2
- 400g tin of chickpeas
- 400g tin of peeled chopped tomatoes
- 125g carton of Coyo natural yoghurt
- 1 tsp of chipotle flakes
- 1/4 tsp of cumin
- 1/4 tsp of turmeric
- 2 tsp of parsley
- 1 tsp of finely chopped coriander (or dry)
- 2 cloves of garlic, finely chopped
- 1/2 a red onion, diced
- 1 large potato, diced
- Handful of spinach
- Handful of sliced kale
- In a large pot heat 2 tbsp’s of oil on a low-medium heat. Then Add the tomatoes, dairy free coconut yoghurt and spices and stir.
- Now add the parsley, coriander, garlic then the onion, chickpeas and diced potato. Mix it all in well and let simmer for 30 minutes, give it a stir every so often to make sure it isn’t sticking to the pot and cooking through.
- After 30 minutes add your kale and spinach, let it wilt in and cook for around another 10 mins. It will be ready to enjoy.
If you want to double the chickpea stew recipe and make a big dish it’s great to serve in a big bowl in the middle of the table and let every one dig in and help themselves, or alternatively enjoy it in front of that log fire!