Sunshine Curried Chickpea Stew

A beautiful, bright and happy dish perfect for a summer’s day this stew has no meat, sugar, gluten, or dairy – but all the spice and flavour!



By Amy of Fragrant Vanilla

Love is about taking care of those who are close to you when they are having trouble taking care of yourself. We all need a little help sometimes, and you never know when it might be you that needs it.  At least that is how I feel.  Eric wasn’t feeling the greatest last week, like he might have picked up a touch of something so I thought I would make him some warming stew with things that help you stay healthy in it.  It was a little chillier day than the rest, rain falling in the afternoon, so a good day for stew.  I included plenty of veggies, some chickpeas for protein, and most importantly ginger, turmeric, alliums and hot peppers.  All for immunity and anti-inflammatory purposes.  I added in some coconut milk at the end for richness as well since this stew had no other fats in it.  It turned out delicious, warming and the most beautiful sunshine color fit to brighten anyone’s day.  Eric loved it, since he didn’t feel like cooking for himself at that point.  You never know when you will have the opportunity to help someone out, but when you do, you should take it.

This recipe is gluten-free, dairy-free, refined sugar-free and vegan.

Ingredients | Serves 2-3

  • 1 small onion, diced
  • 2 carrots, halved and sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 2 medium red potatoes, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, minced
  • 1 Tbsp fresh ginger, minced
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp sea salt or to taste
  • 3 cups filtered water (or as needed to cover veggies)
  • 1 1/2 cups cooked chickpeas (or a 15 oz can will do)
  • 1/2 cup full fat coconut milk
  • 3 Tbsp arrowroot starch dissolved in 3 Tbsp filtered water


  1. Combine all ingredients but the chickpeas, coconut milk, and arrowroot in a pot and bring to a boil.
  2. Lower to a simmer, and let cook for 20 minutes, or until the veggies are all tender and the flavors have combined.
  3. Add the chickpeas, coconut milk and arrowroot and stir in until the coconut milk has dissolved and the stew is thickened.





10552376_702988373083331_2033285687084128397_nAbout the author: Amy lives in Minnesota and runs her blog Fragrant Vanilla Cake, which features mostly raw, vegan recipes. She especially likes creating cakes and desserts, but you’ll find the occasional savoury dish too. Aside from her passion for creating new and delicious recipes, Amy also loves running and has a degree in studio art – her artistic mind is clear in the beautiful food creations she makes. You can visit her Facebook page, and follow her on Twitter.


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