Curry Chicken and Chickpea Stew with Cracked Wheat
Try this amazing full flavored Curry Chicken and Chickpea Stew with Cracked Wheat recipe!
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Ingredients
3cupsof water
1cupof Bob’s Red Mill® Cracked Wheat Hot Cereal
1tablespoonof coconut oil
1small diced yellow onion
2seeded and small diced yellow bell pepper
3clovesof finely minced garlic
1teaspoonof finely minced fresh ginger
3ouncesof red curry paste
1tablespoonof brown sugar
¼cupof soy sauce
½teaspoonof fish sauce
1chopped rotisserie chicken, skin and bones removed
4cans of chickpeas, strained and rinsed
2quartsof chicken stock
2cans of coconut milk
Kosher salt and fresh cracked pepper to taste
Fresh cilantro for garnish
Lime wedges for garnish
Instructions
Add 3 cups of water and a pinch of salt to a medium sized pot and bring to a boil. Once it is boiling, stir in the cracked wheat, turn down the heat to a low simmer and put a lid on and cook for 25 minutes.
In a large pot with coconut oil on high heat, add in the onion, peppers, garlic and ginger and sauté until caramelized.
Once brown, mix in the curry paste and pince. Once the vegetables are to a nice rust color, stir in the brown sugar, soy and fish sauce.
Next add in the chopped chicken, chickpeas, cooked cracked wheat and chicken stock and bring to a boil.
Finish the soup with coconut milk, salt and pepper. Note: if you desire a thicker soup mix together ½ cup of cornstarch and 3 tablespoons of water and whisk the mixture into the soup.
Garnish the soup with fresh lime wedges and cilantro. Serve alongside fresh naan bread.