Spiced Chickpea Stew With Coconut & Turmeric
This lovely recipe was the #1 most downloaded recipe from the New York Times Food App in 2019 and for good reason. It’s basically on repeat in our house all winter long. It’s like a warm hug on a cold night. It’s comfort food in the best possible way, healthy, warm, and satisfying. If you don’t yet have the NY Times Food App, it’s free and it’s fabulous; I’d highly recommend it! I’ve made some minor modifications to better suit my own tastes but essentially it’s @alisoneroman ‘s all the way. I hope you make this tonight and that it finds a place in your weekly rotation all winter long.
SPICED CHICKPEA STEW WITH COCONUT & TURMERIC
Yields - 4 servings
Cook Time- 45 minutes
Ingredients
1/4 cup olive oil, plus more for serving
1 large yellow onion, chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed (or 1, 28-oz can)
1 (15-ounce) can full-fat coconut milk
1 (15-ounce) can low fat coconut milk
2 cups vegetable or stock
1 bunch Swiss chard, Dino kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Greek Yogurt, for serving
Method
Heat oil in a large 5-quart dutch oven over medium heat. Add onion, season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste 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.
Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 7-10 minutes, depending on what you’re using. (Swiss chard will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, flaky sea salt and a good drizzle of olive oil. Add a dollop of greek yogurt to each bowl. Serve and enjoy!
