20 minute meal.

This is my version of a delicious and simple-to-make Brazilian stew. The richness of the coconut milk and the freshness of the green beans match perfectly with the chickpeas' buttery taste. Just delish!

Enough chitchat! Here is the recipe!


• 2 tablespoons of neutral taste vegetable oil
• 1 finely sliced onion
• 2 garlic cloves, minced
• 1 red bell pepper, finely sliced
• 2 cans of chickpeas, cooked and drained
• 400ml/14oz coconut milk
• 400ml/14oz canned crushed tomatoes
• 1 vegetable bouillon cube
• 1 tablespoon of sweet paprika
• 1 tablespoon of ground cumin
• Cayenne pepper to taste
• 1.5 teaspoon of brown sugar
• Salt to taste
• Freshly ground black pepper to taste
• 1 1/2 cups of frozen green beans
• Fresh cilantro for garnishing1 tbsp lime juice
• Lemon wedges
• UNSWEETENED Vegan coconut yogurt


  • 1.
    Heat a cast-iron pan in medium-high heat, then add the sliced onions, sauté until golden brown
  • 2.
    Add the red bell peppers and a pinch of salt, sauté for a few minutes until the bell pepper becomes soft.
  • 3.
    Add the garlic, sauté for approx. 40 seconds
  • 4.
    Add the spices, sauté for a few seconds.
  • 5.
    Add the crushed tomatoes, the bay leaf, and the chickpeas and cook it for about 2 minutes.
  • 6.
    Add the coconut milk, lower the heat to medium-low, cover the pot and let it simmer for about 10 minutes.
  • 7.
    Turn off the heat, sprinkle some cilantro and a squeeze some lemon juice and serve it, topping with a dollop of the unsweetened coconut yogurt.
  • 8.
    Serve it over rice or with some warm naan or pita breads.
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