Chickpea Stew with Turmeric, Ginger and Coconut Milk

This recipe is by Alison Roman (with some changes). I have one of her cookbooks and love most of her recipes. This is vegetarian stew with lot of flavor and substance and I really enjoyed it. We ate it with a side salad and some garlic naan, which was great for scooping up the chickpeas.

This soup is simple, but each step in making it helps build flavor and the end result is a rich and flavorful stew. The recipe starts with cooking the chickpeas in some olive oil along with the onion, garlic, ginger, turmeric, chili flakes and salt and pepper. The chickpeas soften and fry a bit and release some starch that helps thicken the stew.

They are then simmered in coconut milk and broth along with some greens (I used kale). I definitely recommend adding the dollop of yogurt and some herbs on top as this really boosts the flavor. You can use regular or light coconut milk for this. I used light and it worked great. The naan went so well with this too, if you can get some definitely serve it along side.

Chickpea Stew with Turmeric, Ginger and Coconut Milk

Savory stew made with chickpeas cooked in garlic, ginger, turmeric, and chili with coconut milk and greens

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Ingredients

  

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• 1/4 cup olive oil
• 1 onion diced
• 4 inch piece fresh ginger peeled and minced
• 4 garlic cloves minced
• 1 1/2 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp crushed red chili pepper
• salt and pepper
• 2 15oz cans chickpeas
• 2 15oz cans coconut milk
• 2 cups chicken or vegetable stock
• 2 cups kale or other greens washed and cut into bite sized pieces
• plain yogurt for topping
• chopped herbs for topping – mint, parsley, cilantro or a mix would work
• naan toasted for serving

Instructions

 

• Heat oil in a soup pot on medium heat. Add the onion, garlic, ginger and all the spices along with a little salt and pepper. Cook, stirring occasionally, until fragrant. Add the chickpeas and fry them in the flavored oil for about 8-10 minutes, stirring occasionally.
• Remove a cup of the chickpeas to add back later, and roughly mash the rest with a spoon or potato masher. They don't have to be fully smashed, just crush them a bit to release some of the starch. Add the coconut milk and broth and season with some more salt and pepper.
• Add the kale and simmer for 30 minute. Taste the soup and adjust the seasoning as needed.
• Ladle into bowls and top with reserved chickpeas, yogurt and herbs and serve.

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