Creamy Curried Chickpea Stew
1/2 cup brown rice or about 1.5 cups cooked rice
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
4 carrots, chopped
1 (14.5 oz) diced tomatoes
1 (14.5 oz) can light coconut milk
1 (14.5 oz) can low sodium chicken broth or vegetable broth (check for gluten)
1 cup unsweetened original almond milk
1 (14.5 oz) can chickpeas, drained
2 tablespoons curry powder
1 teaspoon ground cumin
1. Cook rice according to direction on bag then set aside. (Skip this step if using cooked rice.)
2. Add olive oil to a large heavy-bottomed pot and heat to medium low. Add garlic and fresh ginger, and saute until fragrant, about 30 seconds.
3. Stir in carrots and saute until they are beginning to soften and brown, 6-8 minutes.
4. Add the tomatoes, coconut milk, chicken broth, and almond to the pot. Stir until combined.
5. Pour in the chickpeas, then stir in the curry powder, cumin, and salt, to taste.
6. Raise heat to high and bring stew to a slow boil, stirring occasionally. Reduce heat to low, and let soup simmer, for about an hour, stirring from time to time.
7. Once soup is done simmering, taste for seasoning, then ladle into 4 bowls and enjoy!
Nutrition Information--approximately 315 calories per serving (1/4 of the recipe)
**If you'd like a quick and tasty gluten free biscuit to serve with your stew, try making a batch of Spinach Biscuits--