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
Serves 4
300g brown basmati or easy-cook rice2 tsp rapeseed oil20g piece of ginger, peeled and finely chopped3 garlic cloves, chopped2 tsp ground turmeric1 tsp cumin seeds200ml vegetable stock, made with 2 tsp bouillon powder2 x 400g cans chickpeas, drained and liquid reserved1 red chilli, deseeded and sliced320g broccoli, cut into bite-sized florets200g green beans, trimmed and halved150g coconut yogurt15g coriander, chopped
STEP 1Cook 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.STEP 2Stir 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.
