This inexpensive vegetarian meal is comforting and full of nutrition. The chickpeas give it a high protein content. Feel free to vary the vegetables with whatever you have on hand.
- 2 Tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic minced
- 1 Tbsp grated ginger root
- 1 Tbsp Jamaican curry powder
- 1 Scotch Bonnet chili pepper, seeded, minced ( or 1/2 tsp cayenne)
- 1 tsp cardamom (optional)
- 1 c water
- 1 c pure coconut milk
- 2 medium red potatoes, cut in bite-sized pieces
- 1 red bell pepper, roughly chopped
- 1 large carrot, peeled, sliced
- 4-5 sprigs thyme (or use a little dry thyme)
- 1 1/2- 2 c cooked chickpeas, rinsed, drained
- 1 Tbsp corn starch
- 1 Tbsp brown sugar
- 1/2 tsp salt or to taste
- pepper to taste
- In a 3-quart or larger pot over low heat, melt the coconut oil.
- Add onions; saute 10 minutes.
- Add garlic and ginger; saute another minute.
- Stir in curry powder, cayenne and cardamom; saute another minute.
- Pour in water and coconut milk. Bring to simmer.
- Add potatoes, red bell peppers, carrots, thyme and chickpeas. Bring back to simmer.
- Partially cover. Simmer on low 10 minutes.
- Remove a quarter-cup of the broth and place it in a cup with the corn starch and brown sugar; whisk until smooth.. Add to pot and stir until thickened.
- Add salt and pepper to taste. Simmer partially cover another 10 minutes. Remove thyme sprigs if desired. Serve in bowls with a nice crisp salad.