Coconut Salmon & Chickpea Stew
This stew is a flavorful and hearty dish that combines tender salmon, creamy coconut milk, and nutrient-rich chickpeas. Infused with aromatic spices, such as turmeric, cumin, and coriander, this stew is both comforting and nutritious. The dish often includes vegetables like spinach, tomatoes, or sweet potatoes, adding vibrant color and texture.
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Ingredients
- 12 ounces skinless salmon fillets preferably wild-caught, cut into 1-inch chunks
- 2 tablespoons reduced-sodium soy sauce
- 1 ½ teaspoons lemon juice
- ¼ teaspoon ground pepper
- 3 cups cubed butternut squash 1-inch
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced yellow onion
- 1 cup thinly sliced red bell pepper
- ½ cup thinly sliced yellow bell pepper
- 1 cayenne pepper to taste
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 ½ teaspoons curry powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¾ cup diced tomatoes fresh or canned
- 1 cup light coconut milk
- 1 cup rinsed no-salt-added canned chickpeas
- 2 cups short-grain brown rice
- ¼ cup chopped fresh cilantro
Instructions
- Start by combining salmon, soy sauce, lemon juice, and ground pepper in a medium bowl; set aside.
- Place the squash in boiling water and cook for about 10 minutes, or until tender. Drain the squash, reserving 1/4 cup of the cooking water. Transfer the squash and reserved water to a blender and puree until smooth.
- Heat the oil in a pot over medium heat. Add the onion, red and yellow bell peppers, cayenne pepper, garlic, tomato paste, thyme, curry powder, paprika, cumin, and salt. Cook, stirring occasionally, until the vegetables soften, about 2 to 3 minutes.
- Stir in the squash puree, tomatoes, and coconut milk. Let the mixture simmer for 10 minutes, stirring occasionally. If you like softer chickpeas, add them at this stage to give them more time to cook.
- Add the salmon and chickpeas. Reduce heat to medium-low and simmer, stirring occasionally, until the salmon is cooked through, 5 to 6 minutes.
- Add the salmon and chickpeas to the pan. Lower the heat to medium-low and let it simmer, stirring occasionally, until the salmon is fully cooked, about 5 to 6 minutes.