Chickpea, coconut & broccoli stew

Serve this light yet comforting stew for a low-fat plant-based dinner. Chickpeas and green veg are cooked in a fragrant sauce made with coconut and ginger

Prep:15 mins
Cook:20 mins
Easy

Nutrition per serving

kcal 566
fat 12g
saturates 4g
carbs 87g
sugars 0g
fibre 15g
protein 21g
salt 0.65g

Ingredients

300g brown basmati or easy-cook rice
2 tsp rapeseed oil
20g piece of ginger , peeled and finely chopped
3 garlic cloves , chopped
2 tsp ground turmeric
1 tsp cumin seeds
200ml vegetable stock , made with 2 tsp bouillon powder
2 x 400g cans chickpeas , drained and liquid reserved
1 red chilli , deseeded and sliced
320g broccoli , cut into bite-sized florets
200g green beans , trimmed and halved
150g coconut yogurt
15g coriander , chopped

Method

Cook the rice following pack instructions, about 25 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the ginger and garlic for a couple of minutes until fragrant. Add the spices and stir briefly, then pour in the stock and a quarter of the chickpeas, along with all the reserved liquid from the cans. Cover and cook for 5 mins, then blitz using a hand blender until smooth.
Stir in the chilli, remaining chickpeas, the broccoli and green beans, then cover and cook over a low heat for 7-8 mins until the veg is just tender. Stir in the yogurt and coriander. Serve half straightaway with half the rice, then cool the leftovers completely and keep chilled for another day. Will keep chilled for up to three days. Reheat with the rice in heatproof bowls in the microwave until piping hot.