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Chickpeas & Callaloo in Coconut Milk | Vegan stew | Delicious Vegetarian dish

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2 tbsps your choice of cooking oil

1 small onion diced

Diced bell peppers as desired

3 cloves garlic, minced

1 – 2 tsps minced ginger

15 – 19 ounce can Chickpeas (1.5 – 2 cups) You may use other light coloured Peas as well to retain a similar color in the end product

½ – 1 cup diced pumpkin

Diced tomatoes as desired

Powdered seasoning of your choice, to taste

1.5 cups diced raw callaloo

Black pepper to taste

1 1/2 tsp Minced yellow scotch bonnet

1 large stalk scallion, diced

2 or more tsps. minced fresh thyme

4 – 5 whole all spice berries

1 can coconut milk or cream

¼ cup diced carrots

Ground tumeric as desired

1 whole green scotch bonnet pepper


You may use other precooked beans as well.

This can be enjoyed with a few drops of Caribbean hot pepper sauce or chutney on top. Sooo good!

If using spinach please add it closer to the end of simmering.