This Chickpea and Coconut Stew is bursting with goodness! Chickpeas are a great source of protein so this dish is perfect for vegans and vegetarians. It so so tasty and very warming especially in the winter months.
I always whip up a big batch of this – it serves 2 but you can double the recipe and freeze it in portions. It’s a great take it work lunch and can be heated up in a hurry.
In a large pot place the coconut oil and onion on a medium heat with a pinch of salt, saute for 7 minutes. Add the garlic, mushrooms, chilli and saute for a minute then add the chickpeas and tamari, stir for a minute then add the coconut milk.
Cook for 15 minutes then add the peas and serve hot.