Spiced Chickpea Stew with Coconut and Turmeric

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  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    588
based on 5 ratings

Alison Roman's stew had a moment of viral fame right at the beginning of the homebound, social distancing rules that kicked off in the beginning of March 2020 in Europe. This creamy, garlicky stew saw a huge boom in popularity thanks to its shelf-stable, canned ingredients that come together to create a comforting stew that's more than the sum of its parts. Chickpeas are sizzled and crisped in garlicky oil, before starting a slow simmer in two (yes, two) cans of full-fat coconut milk. Finish off with some wilted greens, top with a drizzle of yoghurt, and serve with sourdough or pita.

Inspired by: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

recipe updated 23 Jun. 2021

Ingredients

  • Garlic clove icon
    Garlic clove
    4
  • Yellow onion icon
    Yellow onion
    1
  • Ginger icon
    Ginger
    1 tablespoon
  • Canned chickpeas icon
    Canned chickpeas
    2
  • Olive oil icon
    Olive oil
    60 ml
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Ground turmeric icon
    Ground turmeric
    1 ½ teaspoons
  • Chili flakes icon
    Chili flakes
    1 teaspoon
  • Coconut milk icon
    Coconut milk
    800 ml
  • Vegetable stock icon
    Vegetable stock
    270 ml
  • Kale icon
    Kale
    1 head
  • Mint leaves icon
    Mint leaves
    1 sprig
  • Greek yogurt icon
    Greek yogurt
    1 tablespoon

Tools

  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat until hot - medium-high heat
  3. Add garlic clove, yellow onion, ginger, salt and black pepper to the large saucepan
  4. Cook while stirring occasionally - 4 min, medium-low heat
  5. Add salt, black pepper, ground turmeric, chili flakes and canned chickpeas to the large saucepan
  6. Cook while stirring occasionally - 10 min, medium-low heat
  7. Remove a cup of chickpeas to set aside for a garnish
  8. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.)
  9. Add coconut milk and vegetable stock to the large saucepan
  10. Simmer while stirring occasionally - 30 min, medium-high heat
  11. Add kale to the large saucepan to simmer
  12. When the greens have wilted, taste and season the stew with salt and pepper to your preferred taste.
  13. Remove from stove and turn off heat
  14. Transfer one quarter of content of large saucepan to medium bowl
  15. Add garnish to the medium bowl
  16. Top with reserved crispy chickpeas
  17. Serve
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