Spiced Chickpea and Spinach Stew with Cherry Coconut Crumble

Ingredients

• 400 g canned chickpeas
• 200 g spinach
• 1, diced carrot
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp smoked paprika
• 400 ml coconut milk
• 2 tbsp lime juice
• Fresh, for garnish basil
• 200 g pitted cherries
• 100 g oats
• 50 g desiccated coconut
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• to taste sea salt
• to taste black pepper

Steps

1. 1. In a large pot, add the minced garlic and grated ginger. Sauté on medium heat until fragrant, about 2 minutes.
2. 2. Add the diced carrot and red bell pepper to the pot and cook for 5 minutes until softened.
3. 3. Stir in the cumin, coriander, and smoked paprika, and cook for another minute.
4. 4. Add the canned chickpeas (drained and rinsed) and the coconut milk. Bring to a gentle simmer and cook for 10 minutes.
5. 5. Stir in the spinach and lime juice, and cook for an additional 5 minutes. Season with sea salt and black pepper to taste.
6. 6. In a separate bowl, combine the oats, desiccated coconut, maple syrup, and cinnamon. Mix well to form a crumbly topping.
7. 7. In a baking dish, spread the pitted cherries evenly, then top with the oat-coconut mixture.
8. 8. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until the topping is golden brown.
9. 9. Serve the chickpea and spinach stew in bowls, garnished with fresh basil, alongside the cherry coconut crumble.

Notes

• This dish combines hearty chickpea stew with the sweetness of a cherry crumble, creating a satisfying balance.
• The coconut milk adds creaminess to the stew, while the topping gives a crunchy texture to the dessert.

Substitutions

• If fresh cherries are not available, use frozen cherries, adjusting cooking times as necessary.