Spiced Chickpea Stew with Coconut and Turmeric. 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 Normally I would say use the full fat, but I prefer this stew with less coconut milk, so feel free to swap in the lite. Inspired by Alison Roman's Spiced Chickpea Stew with Coconut and Turmeric, this delicious stew recipe is made in an Instant Pot!
Here, I'm using dried chickpeas that have been. This recipe adapted from Alison Roman for Spiced Chickpea Stew with Coconut and Turmeric is a delicious spin on 'The Stew' featuring Pacific Foods Using a potato masher or fork, mash remaining chickpeas to release their starchy insides. This helps to thicken the stew. You can have Spiced Chickpea Stew with Coconut and Turmeric using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Spiced Chickpea Stew with Coconut and Turmeric
- You need 1/4 cup of olive oil, plus more for serving.
- You need 4 of garlic cloves, chopped.
- Prepare 1 of large yellow onion, chopped.
- You need 1 (2 inch) of piece ginger, finely chopped.
- It's of Kosher salt and black pepper.
- Prepare 1 1/2 teaspoons of ground turmeric, plus more for serving.
- You need 1 teaspoon of red-pepper flakes, plus more for serving.
- You need 2 (15 ounce) of cans chickpeas, drained and rinsed.
- Prepare 2 (15 ounce) of cans full-fat coconut milk.
- It's 2 cups of vegetable or chicken stock.
- It's 1 bunch of Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces.
- You need 1 cup of mint leaves, for serving.
- You need of Yogurt, for serving (optional).
- It's of Toasted pita, lavash or other flatbread, for serving (optional).
With bold flavors including coconut and turmeric, this comfort meal certainly packs a punch. Due to a perfect storm of simplicity, bold flavors, relatively healthy ingredients, as well as general Instagram-ability, New York Times columnist Alison Roman's Spiced Chickpea Stew With Coconut and. Turmeric is derived from the root of the turmeric plant, which is grown in southeast Asia. It's commonly associated with Indian cooking.
Spiced Chickpea Stew with Coconut and Turmeric instructions
- 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..
- 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 flavours 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..
We also added some smoked paprika (a favorite in the Test Kitchen!) Sargent Choice Spiced Chickpea Stew with Coconut and Turmeric Recipe from the New York. Cooking Creates Community - join us as Confidently Cooking goes live every Sunday to teach a new meal. This week we are cooking NY Times Spiced Chickpea Stew with… This nourishing soup will keep you warm on a fall night with its hearty lemon broth and plenty of chile-garlic yogurt dolloped on top. Celery is an underrated vegetable—thinly sliced, it melts into this delicious soup. Chickpeas add protein and body, and the fresh cilantro on top provides crunch.