chickpea stew

Another recipe inspired by Alison Roman ( which she is pretty internet famous for), but no shade to Alison, there are a ton of chickpea stew recipes on the net.

I couldn’t really follow the recipe exactly ( you have to pay NYT), but let’s be honest- I wouldn’t have anyway.

Ingredients:

  • 2 15 oz. cans of chickpeas

  • 2 15 oz. can full-fat, unsweetened coconut milk

  • 1 small red onion

  • 1 knob (1” piece) ginger root

  • 2 T. olive oil

  • 2-3 cloves garlic

  • 2 tsp. turmeric powder

  • 1 tsp. cumin powder

  • 1/8 tsp. red pepper flakes (optional)

  • 1 tsp. poultry seasoning (no salt added)

  • 1/2 - 1 tsp. salt (depending on taste)

  • Fresh cracked pepper

  • 1 tsp. Better than Bouillon No Chicken

  • 2 C. water (use vegetable broth if no Better than Bouillon)

  • 2 T. fresh cilantro (plus more for topping)

  • 1-2 T. sour cream (I like Follow Your Heart)

  • 1-2 tsp. fresh mint

Optional toppings

jalapeno

red onion

fried onion

olive oil

cilantro

chopped tomato



Directions:

  1. Heat a large pot on medium high heat- once hot, add oil.

  2. Finally chop onion, ginger and garlic.

  3. Add onion to heated oil and saute for two minutes.

  4. Turn heat to medium and add ginger, red pepper (if using) and garlic, sauteing with onion, another two minutes (be careful not to burn!)

  5. Add turmeric and rest of spices, along with salt and pepper.

  6. Drain and rinse chickpeas and add to pot.

  7. Saute chickpeas for about 5 minutes to slightly crisp at bottom of pan.

  8. Take out a couple of tablespoons of chickpeas to reserve for the top when plating.

  9. Pour in coconut milk (if solidified on top, that’s ok, just stir it up).

  10. Stir coconut milk in mixture until smooth and well incorporated.

  11. Add water and bullion paste and bring mixture to a boil- 3 minutes.

  12. Reduce heat to medium-low and let simmer for 30 minutes or liquid has reduced by 1/3.

  13. Smash some of the chickpeas against the pot with the back of your spoon- this helps create thickness, texture and a stew-y consistency.

  14. Reduce heat to low and cook another 5-7 minutes.

  15. Stir in cilantro and check for seasonings, cook another 2 minutes.

  16. Remove from heat and add to serving bowl.

  17. Add reserved chickpeas and fresh toppings- I highly suggest adding sour cream, mint, onion, and cilantro, along with a drizzle of olive oil on top. If you’re a cilantro hater, well…

As always, I hope you try this recipe- if you do, let me know what you think in the comments!

Thanks for taking the time-

Debbie





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