Spiced Chickpea Stew with Coconut and Turmeric
My good friend Kathleen gifted me The Essential New York Times Cookbook (revised version) an incredible collection of recipes. Prior to the new year I was craving a heathy soup recipe and ran across this Alison Roman recipe that is darn good and a perfect for a light healthy meal. I was in luck I had all of the ingredients in my pantry to make this simple stew. I made a couple of modifications, in place of the kale I used spinach and added bullion paste to add a bit of savory to the stew.
Ingredients
- 1/4 cup olive oil
- 4 cloves garlic chopped
- 1 large yellow onion chopped
- 1 2 inch piece fresh ginger finely chopped
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1 1/2 tsp ground tumeric optional more for serving
- 1 tsp crushed red pepper flakes optional more for serving
- 2 15oz cans chickpeas drained and rinsed
- 2 15oz cans full fat coconut milk be sure to AVOID coconut creme, low fat coconut milk or coconut milk meant for drinking
- 2 cups vegetable or chicken broth I used vegetable broth
- 2 tbsp chicken base vegetarian option - vegetable base
- 4 cups fresh spinach a 6oz bag or container of baby spinach is perfect
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic, onion and ginger, season with 1/4 tsp of salt and 1/4 tsp of pepper and cook stirring occasionally, until the onion is translucent and starting to brown a little around the edges, 3-5 minutes.
- Add the turmeric, red pepper flakes, and chickpeas and season with the remaining salt and pepper. Cook stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8-10 minutes. Remove a cup of chickpeas and set aside.
- Using a wooden spoon or masher crush the remaining chickpeas slightly to release their starchy insides (this helps thicken the stew). Add the coconut milk, chicken base and broth. Bring to a simmer, scraping any brown bits from the bottom of the pot, and cook stirring occasionally until the stew has thickened, and the flavors have started to come together. 30-45 minutes or until the stew has reached your desired consistency. I like the stew when there is a moderate consistency.
- Add the greens and stir, making sure they're submerged in the liquid. Cook for a few minutes until they wilt and soften.
- Divide stew among bowls and top with reserved chick peas, red pepper flakes, a drizzle of olive oil or yogurt, turmeric and mint. Serve with naan. For the adventurous try Meera Sodha's Naan recipe and make the Naan while the stew is cooking.
Tried this recipe?Let us know how it was!