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
Ingredients
- 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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