Curried Vegetable and Chickpea Stew

I made this soup for the first time last week and it was excellent.  It was one of those meals where I was sad when I finished the last serving.  This soup is full of vegetables and chickpeas, plus ginger, garlic, curry powder and a bit of coconut milk to give it some Indian flavors.  It is hearty and satisfying, but also happens to be vegan.  

The coconut milk added at the end gives it just the right amount of richness in my opinion.  I actually made my own coconut milk from unsweetened shredded coconut and water in my vitamix, but you could also use light canned coconut milk.  

While the recipe was written for the slow cooker, I needed dinner within an hour and so I made it on the stove.  It worked out great that way, but next time I will try the slow cooker method.

If you are a soup fan and a curry fan, give this a try!

Curried Vegetable and Chickpea Stew
serves: 8

The recipe can be found here.

Kaitlyn's Notes:

• You can definitely make this on the stove.  There are stove-top instructions at the bottom of the recipe.
• Feel free to substitute other vegetables.  I used 3 red bell peppers instead of the 1 red and 1 green.  You could also substitute sweet potatoes for some or all of the regular potatoes.
• Don't skip the coconut milk!  It really helps to finish the dish.  Light coconut milk would be fine.
• This tastes great when reheated.  I had it 4 times within 4 days for dinners and lunches.  YUM!