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Coconut Chickpea Stew

Submitted by kate

This Coconut Chickpea Stew is a hearty and flavorful dish that is perfect for a cozy night in. It's packed with protein and warming spices, making it a satisfying and comforting meal.

Source: unknown
  • ¼ cup oil
  • 4 garlic
  • 1 onion
  • 1 (2-inch) piece ginger
  • salt
  • pepper
  • 1½ teaspoons turmeric
  • 1 teaspoon red-pepper flakes
  • 2 (15-ounce) cans chickpeas
  • salt
  • pepper
  • 2 (15-ounce) cans coconut milk
  • 2 cups stock
  • salt
  • pepper
  • 1 bunch greens
  • salt
  • pepper
  • 1 cup mint
  • yogurt
  • bread
  • salt
  • pepper
  • turmeric
  • red-pepper flakes
  • oil

Step 1

¼ cup olive oil

4 garlic cloves, chopped

1 large yellow onion, chopped

1 (2-inch) piece ginger, finely chopped

Kosher salt

black pepper

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.

Step 2

1½ teaspoons ground turmeric

1 teaspoon red-pepper flakes

2 (15-ounce) cans chickpeas, drained and rinsed

Kosher salt

black pepper

Add 1½ 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.

Step 3

2 (15-ounce) cans full-fat coconut milk

2 cups vegetable or chicken stock

Kosher salt

black pepper

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.

Step 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!

Step 5

1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

Kosher salt

black pepper

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.

Step 6

1 cup mint leaves, for serving

Yogurt

Toasted pita, lavash or other flatbread

Kosher salt

black pepper

ground turmeric

red-pepper flakes

olive oil

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.