Chickpeas with Coconut & Turmeric
Chickpeas with Coconut & Turmeric
This comforting stew is a take on the very popular New York Times recipe from a few years ago. Admittedly, I had never heard of or tried the NYT recipe but I happen to love and often use all of the flavors that make up this stew. This version is a little lower in fat and has a few additions to the spices. It’s perfect served over rice or quinoa and delicious with fluffy flatbread to soak up the flavorful coconut broth. I used Lacinato (Dino) Kale but feel free to swap any greens you have on hand. I hope that you’ll give it a try!
Serves 4
Ingredients
1 bunch (5oz or 140g) Kale or other greens chopped
2 cans (31oz or 87g) of Chickpeas or Garbanzo Beans
1 can (13.5oz or 400ml) full fat Coconut Milk
1 cup (237ml) of No Chicken or Vegetable Broth
1 small (175g) Onion diced
4 cloves of Garlic crushed
2” piece of Ginger peeled and chopped
pinch of Aleppo Chili flakes or to taste
1 tsp (5g) Turmeric
1 tsp (5g) Lemongrass Paste
Salt & Pepper to taste
Serve with:
Vegan Plain Unsweetened Yogurt or Vegan Sour Cream
Fresh Mint chopped
Micro Greens
Rice
Flatbread
Directions
1. Heat the oil in a large pan on medium heat. Add the chickpeas and cook for 5-8 minutes stirring occasionally.
2. Once the chickpeas crisp up a bit add in the ginger and garlic and cook for 2-3 few minutes or until fragrant. Add in the salt, pepper, turmeric, aleppo chili flakes and lemongrass paste. Mix together and continue cooking for a few minutes before adding in the broth. Lower the heat to medium low, cover and cook for 15-20 minutes.
3. Add in the coconut milk and simmer uncovered on low heat for 25-30 minutes. For a thicker stew mash some of the chickpeas with a fork.
4. Add in the chopped kale and continue cooking for another 15-20 minutes or until the greens have completely softened.
5. Top each serving with vegan yogurt or sour cream and fresh chopped mint. Serve with a side of rice, quinoa and flatbread.
Note: in addition to mashing some of the chickpeas you can also let the stew simmer longer to reduce and ultimately become thicker.
