15-Minute Curried Chickpea Stew
Yield: 4 as a topping
Description
Serve over Simple Baked Sweet Potatoes, with a Pot of Rice, or on a bed of cooked quinoa or other cooked grains.Serve with your choice of the following toppings: remaining sliced scallion greens and extra chopped cilantro, chopped roasted pistachios or pepitas, chutney, thinned with water to drizzle consistency, plain plant-based or whole-milk dairy yogurt.
Ingredients
- 2 tablespoons olive oil
- 6 scallions, sliced, white and green parts divided
- 2 teaspoons curry powder
- 1 teaspoon each: cinnamon and smoked paprika
- 2 cans (15-16 oz each) chickpeas, undrained
- 1 can (14.5 oz) petite-diced tomatoes
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil over medium-high heat in a large skillet. Add scallion whites; sauté until softened, 3 to 4 minutes. Add seasonings; cook until fragrant, a minute or so. Add chickpeas and tomatoes and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, until liquid thickens to stew consistency (beans will just start to stick to pan bottom), 10 to 12 minutes. Stir in cilantro and serve.