Monday, February 4, 2019

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

  1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
  2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
  3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
  4. Add greens and cook for another 5-10 minutes.
  5. Season soup and serve with mint leaves, pita, and yogurt.
Pin It

No comments:

Post a Comment

Printfriendly