Spiced Chickpea Stew with Coconut and Turmeric

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Rating: 0
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Rate this recipe!

Prep Time

20minutes

Cook Time

30-40minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

30-40minutes

Servings

Product Type

Broths & Stocks,

Spiced Chickpea Stew with Coconut and Turmeric

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

30-40minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

30-40minutes

Servings

Product Type

Broths & Stocks,

Ingredients

Instructions

  1. Add olive oil to a large pot over medium heat. Stir in chopped garlic, onion, and ginger. Saute for 5 minutes, or until fragrant. Stir in turmeric, red pepper flakes, and chickpeas. Cook chickpeas until crisped and slightly browned, about 10 minutes. Remove 1 cup of chickpeas from pan and set aside.
  2. Using a potato masher or fork, mash remaining chickpeas to release their starchy insides. This helps to thicken the stew. Add coconut milks and chicken stock. Bring stew to a boil, cover, and reduce heat to a simmer. Cook for 30-35 minutes, or until stew is thickened slightly.
  3. Stir in kale or swiss chard and let cook for 5 minutes.
  4. Divide stew into bowls and garnish with reserved chickpeas, yogurt, minut, and a sprinkle of red pepper flakes. Serve with pita bread and enjoy!
  5. Recipe adapted from Alison Roman.

Ingredients

Instructions

  1. Add olive oil to a large pot over medium heat. Stir in chopped garlic, onion, and ginger. Saute for 5 minutes, or until fragrant. Stir in turmeric, red pepper flakes, and chickpeas. Cook chickpeas until crisped and slightly browned, about 10 minutes. Remove 1 cup of chickpeas from pan and set aside.
  2. Using a potato masher or fork, mash remaining chickpeas to release their starchy insides. This helps to thicken the stew. Add coconut milks and chicken stock. Bring stew to a boil, cover, and reduce heat to a simmer. Cook for 30-35 minutes, or until stew is thickened slightly.
  3. Stir in kale or swiss chard and let cook for 5 minutes.
  4. Divide stew into bowls and garnish with reserved chickpeas, yogurt, minut, and a sprinkle of red pepper flakes. Serve with pita bread and enjoy!
  5. Recipe adapted from Alison Roman.