If you haven't heard of "The Stew", the Spiced Chickpea Stew with Coconut and Turmeric that is alllll over social media and the internet, it's time you learned. I see it everywhere, from food bloggers I follow to mainstream news outlets, and everyone is asking what makes this simple dish from New York Times Cooking so special. Well, start with the fact that it is made up of almost entirely pantry ingredients you can always have on hand {minus the toppings}, it is also so easy to toss together and simmer and is totally flavorful and soul-satisfying on these cold winter days when all you want is to curl up on the couch with a big steaming bowl of soup and some good Netflix. I made this a few weeks back and it definitely lived up to the hype - it was such a cozy and easy meal for a cold Sunday night that I instantly went and bought some more chickpeas and coconut milk just so I can have them on hand for these winter days when I need something warm. If you haven't yet given it a try, I'd highly recommend doing it soon before the weather starts getting warmer and the days longer {it's gonna happen soon, right? Right?!?!}.
Spiced Chickpea Stew with Coconut and Turmeric
Ingredients
1/4 cup olive oil
4 garlic cloves, chopped
1 large yellow onion, chopped
1 {2 inch} piece of ginger, finely chopped
Salt & Pepper
1 1/2 tsp ground turmeric
1 tsp red pepper flakes
2- 15oz cans chickpeas, rinsed and drained
2- 15oz cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale, or collard greens, stems removed and leaves torn to bite sized pieces
1 cup mint leaves, for serving
Greek yogurt {optional} for serving
Toasted Pita for serving
Instructions
1. Heat oil in 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, about 5 minutes.
2. Add turmeric, red pepper flakes, and chickpeas, and season with salt and pepper. Cook, stirring frequently, so chickpeas sizzle and fry a bit in the spices and oil, until they start to break down and get a little browned and crisp, about 10 minutes. Remove about 1 cup chickpeas and set aside for garnish.
3. Using wooden spoon, further crush remaining chickpeas slightly to release their starchy insides {this helps to thicken the stew}. Add coconut milk and stock to pot and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, about 30 minutes {taste a chickpea to check they have simmered long enough and are delicious}.
4. Add greens and stir, making sure they are submerged in liquid. Cook a few minutes so they wilt and soften, 3-7 minutes depending on what you're using {Swiss chard and spinach will wilt faster than kale or collard greens}. Season again with salt and pepper.
5. Divide among bowls and top with mint, reserved chickpeas, yogurt and pita. Add drizzle of olive oil and red pepper flakes if desired
Serves 4 to 6
adapted from new york times cooking
xoxo,
stephanie marie
