This recipe comes from the NYTimes. It’s hands down delish.
Earthy, warm, comforting. Plus, it’s not difficult. Just let the stew simmer together for full flavor.
Turmeric is an excellent warming spice and has great health benefits, but you could use a combination of cumin and ginger if needed. Or even paprika, the flavors will be altered, so taste and adjust to suit your needs.
Serve stew with a dollop of yogurt or sour cream, fresh basil or cilantro leaves and a warm pita or naan bread.
Prep Time10 minsCook Time40 minsTotal Time50 mins
INGREDIENTS
¼ cup Olive oil
4 Garlic cloves, minced
1 Large onion, yellow, white or sweet, peeled and chopped
1 2-inch piece of ginger, peeled and chopped
2 tsp Ground turmeric
2 tsp Crushed red pepper flakes You can reduce or add depending on your taste
2 15 oz cans of Chickpeas, drained and rinsed
2 15 oz can of coconut milk, about 4 cupsMilk or half and half can be substituted
2 cups Vegetable or chicken broth
1 Bunch of kale, stems removed and torn into small pieces 16 oz of fresh spinach can be substituted (8 cups)
½ cup Cilantro, for topping, rinsed and leaves plucked.Mint or basil can be substituted
Salt and pepperYogurt or sour cream for serving
DIRECTIONS
1Over medium-high heat, using a large pot or Dutch oven, heat oil.
Add onions, garlic and ginger. Sauté until onions are translucent, seasoning with a pinch of salt and pepper.
2Add to onions; turmeric, red pepper flakes and chickpeas.
Stir frequently, season with a pinch of salt, until the chickpeas start to breakdown. About 8-10 minutes.
Remove about a cup of chickpea and onion mixture and set aside.
3Using a large wooden spoon crush the chickpeas, this helps thicken the stew.
Add coconut milk and broth. Bring to a simmer, stirring all the ingredients together.
Allow stew to cook together for 30-35 minutes, taste a chickpea for doneness. Also season with salt if needed.
The stew will thicken the longer you simmer it, if you prefer.
4Add to it, the spinach or kale. Spinach takes a shorter time to wilt then kale, about 3-4 minutes. Kale takes about 7-10 minutes.
5Taste stew and adjust seasonings. Adding salt and pepper if needed.
Serve hot with the warmed bread and dollop of yogurt, plus the cilantro leaves.
Enjoy!!
Ingredients
¼ cup Olive oil
4 Garlic cloves, minced
1 Large onion, yellow, white or sweet, peeled and chopped
1 2-inch piece of ginger, peeled and chopped
2 tsp Ground turmeric
2 tsp Crushed red pepper flakes You can reduce or add depending on your taste
2 15 oz cans of Chickpeas, drained and rinsed
2 15 oz can of coconut milk, about 4 cupsMilk or half and half can be substituted
2 cups Vegetable or chicken broth
1 Bunch of kale, stems removed and torn into small pieces 16 oz of fresh spinach can be substituted (8 cups)
½ cup Cilantro, for topping, rinsed and leaves plucked.Mint or basil can be substituted
Salt and pepperYogurt or sour cream for serving
Directions
1Over medium-high heat, using a large pot or Dutch oven, heat oil.
Add onions, garlic and ginger. Sauté until onions are translucent, seasoning with a pinch of salt and pepper.
2Add to onions; turmeric, red pepper flakes and chickpeas.
Stir frequently, season with a pinch of salt, until the chickpeas start to breakdown. About 8-10 minutes.
Remove about a cup of chickpea and onion mixture and set aside.
3Using a large wooden spoon crush the chickpeas, this helps thicken the stew.
Add coconut milk and broth. Bring to a simmer, stirring all the ingredients together.
Allow stew to cook together for 30-35 minutes, taste a chickpea for doneness. Also season with salt if needed.
The stew will thicken the longer you simmer it, if you prefer.
4Add to it, the spinach or kale. Spinach takes a shorter time to wilt then kale, about 3-4 minutes. Kale takes about 7-10 minutes.
5Taste stew and adjust seasonings. Adding salt and pepper if needed.
Serve hot with the warmed bread and dollop of yogurt, plus the cilantro leaves.
Enjoy!!
Stewed Chickpeas + Turmeric
Fish Food
