Click for Cookbook LOGIN
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Spiced Chickpea Stew with Coconut and Tumeric Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Spiced Chickpea Stew with Coconut and Tumeric, by , is from Green Shirt Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanne Iulianella

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup unrefined coconut oil, avocado or olive oil (extra for serving)
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
sea salt and freshly ground black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red pepper flakes, plus more for serving
3 cups cooked chickpeas or 2 (15-ounce) cans, drained and rinsed
2 (15 ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch of organic Swiss chard, kale or collard greens, (with stems removed) torn into bite-size pieces (highly recommend curly kale)
1 cup of fresh mint and/or cilantro leaves, for serving
full-fat Greek yogurt or dairy-free yogurt, for serving (optional)
toasted pita, lavas or other flatbread, for serving (optional)

Directions:
Directions:
DIRECTIONS
1. Heat the oil in a large pot over medium heat. Add garlic, onion & ginger. Season with a pinch of sea salt & pepper and cook, stirring occasionally until onion is tender & translucent, about 3 to 5 minutes.
2. Add turmeric, red-pepper flakes & chickpeas, season with salt & pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices & oil, until they've started to break down and get a little brown and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides which will thicken the stew. Add the coconut milk & stock to the pot, season with another pinch of salt and pepper (go easy on the salt if your stock is salted.) Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew has thickened, 30 to 35 minutes. Cook longer if you want the stew a bit thicker or until you've reached your desired consistency.
4. Stir in the greens and cook until wilted & softened, about 3 to 7 minutes, depending on what you're using. (Swiss chard & spinach will wilt and soften much faster than kale or collard greens). Taste the stew for salt & pepper before you serve and add more if needed.
5. Divide among bowls and serve with desired condiments on the side (yogurt, herbs, pita, flatbread or lavash.)

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1 to 1 1/2 hours
Personal Notes:
Personal Notes:
Other recommendations: Add cauliflower rice about 20 minutes prior to finishing cooking. Sometimes swapping 2 cups of diced vegetables like carrots and cauliflower florets for 1 can of the chickpeas.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

5W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!