Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CHICKPEA STEW WITH COCONUT AND TURMERIC

4 to 6 servings

Ingredients

  • ¼ cup olive oil, plus more for serving
    4 garlic cloves, chopped
    1 large yellow onion, chopped
    1 (2-inch) piece ginger, finely chopped
    Kosher salt and black pepper
    1 ½ teaspoons ground turmeric, plus more for serving
    1 teaspoon red-pepper flakes, plus more for serving
    2 (15-ounce) cans chickpeas, drained and rinsed
    2 (15-ounce) cans full-fat coconut milk
    2 cups vegetable stock
    1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
    1 cup mint leaves, for serving
    Yogurt, for serving (optional)

Preparation

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
    Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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, 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, 30 to 35 minutes.

    Add greens and stir, making sure they’re submerged in the liquid. Cook until 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.
    Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Chickpea stew with coconut and turmeric

Add Comment

* Required information
1000
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring