dearJulius.com

Spiced Chickpea Stew With Coconut and Turmeric

 Spiced Chickpea Stew With Coconut and Turmeric

By Alison Roman, NYT Cooking

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes South Indian chana and some stews found in parts of the Caribbean. While the chickpeas would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.


Yield 4 to 6 servings
Time 55 minutes


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
  • 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
  • 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)

 

Preparation

  • Heat oil in a large pot over medium heat. Add garlic, onion and ginger. 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. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so 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.
  • 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.

More from  NYT Cooking:

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


A Part of Julius LLC
Made with in NYC by Julius Choudhury
Name

African Food,2,Air Fry,1,All About Wine,2,American Food,19,Appetizers & Snacks,27,Asian Food,18,Beef Recipes,39,Beverages,3,Breads,11,Breakfast & Brunch,21,By Region,5,Cheese Recipes,11,Chicken Recipes,92,Christmas,9,Cocktail Recipes,17,Coffee,1,Cooking,5,Desserts,8,Dining Out,3,Dinner,81,Drinks,9,Drinks & Cocktails,5,Duck,1,Eggs,11,European Food,17,Featured,12,Features,4,Fish & Seafood,34,Fruit & Veggie Recipes,27,Goose Recipes,1,Hanukkah,2,Lamb,4,Latin American Food,4,Lunch,15,Middle Eastern Food,2,New Year,1,Nutrition,2,Pancakes,1,Pasta,28,Popular Ingredients,29,Pork Recipes,30,Quick & Easy Recipes,49,Recipes & Meal Ideas,5,Recipes By Course,5,Restaurants,17,Salad,22,Side Dishes,6,Smoothies & Juices,8,Soup,13,Teas,4,Thanksgiving,15,Tips & Tricks,19,Turkey,10,
ltr
item
Food Magazine: Spiced Chickpea Stew With Coconut and Turmeric
Spiced Chickpea Stew With Coconut and Turmeric
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy,
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o7FIciaiOc7CFhedkzd3F4LLX-ZVm7xnkSmxUViCPU9Mr_C7W5-nN57RtpRlIaRD0yuMoRrWppjEYkwIC1lD5sf3rJ5RYWSfCbFtPuYQcSKdMIUiPMXPnjAxoH3A6UurJ1GQzYX83yBh/s1600/autos.dearjulius.com.jpg
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o7FIciaiOc7CFhedkzd3F4LLX-ZVm7xnkSmxUViCPU9Mr_C7W5-nN57RtpRlIaRD0yuMoRrWppjEYkwIC1lD5sf3rJ5RYWSfCbFtPuYQcSKdMIUiPMXPnjAxoH3A6UurJ1GQzYX83yBh/s72-c/autos.dearjulius.com.jpg
Food Magazine
https://food.dearjulius.com/2019/09/spiced-chickpea-stew-with-coconut-and-turmaric.html
https://food.dearjulius.com/
https://food.dearjulius.com/
https://food.dearjulius.com/2019/09/spiced-chickpea-stew-with-coconut-and-turmaric.html
true
6990605736380091168
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy Table of Content