Chickpea stew with coconut and turmeric
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Large onion |
1 |
| Garlic |
4 cloves |
| Ginger |
2 inch |
| turmeric |
1.5 tsp |
| Chickpeas |
2 15oz cans |
| Coconut Milk |
2 15oz cans |
| Stock |
2 cups |
| Greens |
1 bunch |
| Potatoes (optional) |
|
| Cauliflower (optional) |
|
| Chicken (optional) |
4 thighs |
Timings
10 min to chop up ingredients.
30 min cooking.
Recipe
- Heat ¼ 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, 5-10 minutes.
- Add turmeric directly to the pan to make sure it cooks. Once fragrant, add chickpeas and stir thoroughly so the chickpeas sizzle and fry in the spices and oil.
- Crush most of the chickpeas; this will thicken the stew. Add coconut milk and stock. Taste, season as needed.
- Add any optional ingredients.
- 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. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be 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 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.