A warming, aromatic chickpea stew simmered in coconut milk with turmeric, ginger, and greens, topped with fresh mint and crispy chickpeas.
indian
mediterranean
middle eastern
Nutrition
Provides plant-based protein and fiber from chickpeas, healthy fats from coconut milk and olive oil, and vitamins and minerals from greens and aromatic spices.
| Calories | 430 kcal |
| Energy | 1799 kJ |
| Protein | 8 g |
| Total Fat | 31 g |
| Saturated Fat | 20 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 0 mg |
| Carbohydrate | 36 g |
| Sugars | 6 g |
| Dietary Fibre | 9 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchveganvegetarianmeal prepmain courseone potfamily friendlystovetopstew
Spiced Chickpea Stew With Coconut and Turmeric
NYT Cooking (Alison Roman)
6
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Can Opener
Large pot
Wooden spoon or spatula
Colander or strainer
Serving bowls
Knife
Cutting board
Instructions
1
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, 3 to 5 minutes.
2
Add 1 ½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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.
3
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, and season with salt and pepper.
4
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!
5
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.
6
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Spiced Chickpea Stew With Coconut and Turmeric
NYT Cooking (Alison Roman)
6
servings
0
per serve
0
minutes
A warming, aromatic chickpea stew simmered in coconut milk with turmeric, ginger, and greens, topped with fresh mint and crispy chickpeas.
indian
mediterranean
middle eastern
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Can Opener
Large pot
Wooden spoon or spatula
Colander or strainer
Serving bowls
Knife
Cutting board
Instructions
1
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, 3 to 5 minutes.
2
Add 1 ½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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.
3
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, and season with salt and pepper.
4
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!
5
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.
6
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
dinnerlunchveganvegetarianmeal prepmain courseone potfamily friendlystovetopstew
Nutrition
Provides plant-based protein and fiber from chickpeas, healthy fats from coconut milk and olive oil, and vitamins and minerals from greens and aromatic spices.
| Calories | 430 kcal |
| Energy | 1799 kJ |
| Protein | 8 g |
| Total Fat | 31 g |
| Saturated Fat | 20 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 0 mg |
| Carbohydrate | 36 g |
| Sugars | 6 g |
| Dietary Fibre | 9 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
