Vegetable Coconut Stew


3 garlic cloves, chopped

2 tbsp of vegetable oil 

1 green chili chopped 

2 Tbsp of Curried Chickpea Spice Blend

1 large yellow onion, chopped

1 (2-inch) piece ginger, finely chopped

1 sweet potato chopped in 1 inch pieces

1/2 head of cauliflower cut into 2 inch pieces 

salt and black pepper to taste

2 (15-ounce) cans chickpeas, drained and rinsed

2 (15-ounce) cans full-fat coconut milk

2 cups vegetable or chicken stock

1 bunch kale or spinach stems removed torn into bite-size pieces or any
veggie you like


Heat oil in a large pot over medium heat then add onion, garlic, green
chili’s and ginger. stirring occasionally until onion starts to brown around
8-10 minutes.

Add the Curried Chickpea Spice Blend and chickpeas, and season with salt
and pepper. Keep stirring so the chickpea fry a bit in the spices and oil,
until they’ve started to break down and get a little browned and crisp, 8 to
10 minutes.

Using a wooden spoon to crush chickpeas slightly to release their starch.
Add coconut milk and stock to the pot and season with salt and pepper.
Bring to a simmer scraping up any bits that have formed on the bottom of
the pot ( this is all the flavor stuck on the bottom) Cook on med low heat
and cover until stew has thickened and flavors have started to come
together approx 30 minutes. 

Add greens and any veggie you like making sure they are submerged in
the liquid. Cook a few minutes so they wilt and soften about 5 minutes
depending on what you’re using. (Swiss chard and spinach will wilt and
soften much faster than kale or collard greens.) Season again with salt and

Ladle into bowls and top with cilantro, mint and red pepper flakes and