Description
Spiced Chickpea Stew With Coconut and Turmeric is a hearty and flavorful dish that combines chickpeas, coconut milk, and vibrant spices like turmeric and red pepper flakes. This nourishing stew is balanced with the freshness of leafy greens and mint, offering a comforting meal that’s both satisfying and flavorful.
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
1½ 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 or chicken 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)
Toasted pita, lavash, or other flatbread, for serving (optional)
Instructions
- Heat ¼ cup olive oil in a large pot over medium heat. Add garlic, onion, and ginger. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, 3 to 5 minutes.
- Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas. Season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’re slightly browned and crisp, about 8 to 10 minutes. Remove about a cup of chickpeas and set them aside for garnish.
- Using a wooden spoon or spatula, 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 the stew to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew thickens, about 30 to 35 minutes. Taste a chickpea to ensure they’ve simmered long enough to be delicious. If you want a thicker stew, keep simmering until you’ve reached your desired consistency.
- Add the greens and stir, ensuring they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on the type of greens. Season with more salt and pepper to taste.
- Divide the stew among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a drizzle of olive oil. Serve with yogurt and toasted pita, if using. You can also dust the yogurt with a little turmeric for extra flavor.
Notes
- Extra veggies: Feel free to add other vegetables like bell peppers, carrots, or sweet potatoes to the stew for added texture and flavor.
- Spicier version: If you prefer more heat, increase the amount of red pepper flakes or add a chopped fresh chili to the garlic-onion-ginger mixture.
- Use different greens: Instead of Swiss chard or kale, try spinach, collard greens, or even mustard greens for a slightly different flavor.
- Vegan option: This stew is naturally vegan, but if you’re looking to make it a heartier meal, add some cubed tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: South Indian, Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
