SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Steps:
- Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
- Add turmeric, red-pepper flakes and chickpeas, and season with 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 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
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Davie Kaumba
[email protected]I love the vibrant colors of this stew. It's so inviting and it makes me want to eat it right away!
bean The red fox
[email protected]This stew is a great way to warm up on a cold day. It's also a great way to use up leftover chicken or vegetables.
MOON RAAJ
[email protected]I've made this stew several times now and I always experiment with the spices. I've added cumin, coriander, and even a touch of cinnamon. It's always delicious!
Jaynta Paul
[email protected]I'm always looking for new ways to cook chickpeas and this recipe is a great addition to my repertoire. It's easy to make and it's always a hit with my family.
crazy boi lol am doggy
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the creamy sauce and the tender chickpeas.
Romeo Tiyce
[email protected]I'm not a big fan of spicy food, but I found this stew to be just the right amount of spicy. It had a nice kick without being overwhelming.
Collins Quayson
[email protected]This stew is so easy to make and it's packed with flavor. I love that I can use pantry staples to make it.
Ankit Gautam
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This stew is definitely a new favorite!
Jaide Moreno
[email protected]I made this stew in my slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when I get home from work.
Okoth Onyango
[email protected]This stew is a great way to use up leftover chickpeas. I always have a can or two in my pantry, so it's nice to have a recipe that I can easily make with them.
Kanta Rani
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The sauce is so flavorful that it makes the chickpeas taste amazing.
MD Balaet
[email protected]I wasn't sure about the combination of coconut and turmeric, but I was pleasantly surprised. The flavors work really well together.
Abdul Ahad Gujjar
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
Mk rana
[email protected]I made this stew last night and it was a hit with my family! Everyone loved the creamy coconut sauce and the tender chickpeas.
Abdul. Aziz
[email protected]This spiced chickpea stew is a real winner! The combination of coconut and turmeric gives it a unique and delicious flavor. I also love that it's a one-pot dish, so cleanup is a breeze.