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 (140g) Dino Kale or other greens chopped
31oz (878g) of Chickpeas or Garbanzo Beans
13.5oz (400ml) full fat Coconut Milk
1 cup (237ml) Vegan Chicken or Vegetable Broth
1 small (175g) Onion, diced
4 cloves Garlic, crushed
2” piece Ginger, peeled and chopped
pinch of Aleppo Chili flakes or to taste
1 Tbsp (15ml) neutral Oil
1 tsp (2g) 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 onions and cook for 3-5 minutes. Add in the ginger and garlic and cook for 2 minutes or until fragrant. Add 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 20-25 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 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 the liquid and thicken the stew.
