Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Sauté 1 thinly sliced medium shallot, 3 minced cloves of garlic, and 1 tablespoon of grated fresh ginger for 3 minutes until fragrant.

2. 2

   Stir in 2 tablespoons of red curry paste and 1 tablespoon of gochujang, cooking for 1 minute until aromatic, ensuring the spices are well toasted.

3. 3

   Pour in 1 (13.5 ounce) can of full-fat coconut milk and 0.5 cup of vegetable broth, bringing the mixture to a gentle simmer.

4. 4

   Whisk in 2 tablespoons of creamy peanut butter, 1 tablespoon of tamarind paste, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar until the sauce is smooth and fully combined.

5. 5

   Add 2 (15-ounce) cans of rinsed and drained chickpeas, 1 diced medium red bell pepper, and 2 sliced medium carrots to the pot, stirring to coat all ingredients evenly.

6. 6

   Cover the pot and transfer it to a preheated oven at 300°F (150°C), slow-cooking for 3 hours, stirring once halfway through the cooking time.

7. 7

   Remove the pot from the oven, stir in 2 cups of fresh spinach until wilted, and let the stew rest for 10 minutes before serving.

8. 8

   Garnish the Slow-Cooked Thai Gochujang Chickpea Peanut Stew with fresh cilantro and a squeeze of fresh lime juice before serving.