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 Many coconut curries add sugar, but you won't find that in this mix. This stew has a mild to medium spice (some heat) level. If you find that it's too spicy, add a little more coconut milk or serve over rice.

This soup takes a little over two hours of cooking time, however prep is very simple.

Can be made on stove top, in slow cooker or in an instant pot.


Instant pot directions:

Turn instant pot to saute medium.

Chop 1 onion and add to instant pot along with 1 tablespoon olive oil. Cook for 3 - 5 minutes,  stir a few times.

Rinse beans and place in instant pot. Add 4 cups water.

Add cover. Close, seal and ensure vent is in closed position.

Hit bean button - this automatically sets cook time to 40 minutes. When cook time is complete natural pressure release. (don't do anything until pressure button drops down)

Once pressure is released, open cover. Add remaining contents from soup package, 3 cups diced sweet potatoes (about 1 large), vegetable broth and choose saute medium. Let simmer @ 30 minutes or until sweet potatoes are tender. The size of the dice will determine how long it cooks.

Once sweet potatoes are tender add 1 can of coconut milk. Stir and serve

Leftovers freeze well but I doubt there will be any left to freeze!

No added salt, MSG, preservatives or sugar. Vegan and non GMO.

9.5 oz.

Coconut Curry Chickpea Stew

  • organic chickpeas, red bell peppers, tomatoes, spinach, garlic, spices, turmeric, black pepper, saffron.

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