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Robin Ward

Nourishing Spiced Chickpea Stew with Coconut and Turmeric

Nourishing spiced chickpea stew simmered in creamy coconut milk with turmeric, greens, and garlicky oil—a cozy, flavorful, and comforting one-pot meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: #main
Cuisine: Asian, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, minced
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely minced
  • Kosher salt and black pepper
  • 1½ tsps. ground turmeric, plus more for serving (I used freshly grated)
  • 1 tsp red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  • Yogurt, for serving (optional)
  • Rice, ramen noodles, toasted naan, or another flatbread, for serving (optional)
  • fried plantains (Optional side dish)

Equipment

  • 1 large pot or Dutch oven

Method
 

  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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. 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. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be 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 choice.
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until 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.
  6. Serve with starch of choice and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes.

Notes

Optional Mix-Ins:
For a veggie-loaded version, feel free to add green peas, carrots, or both for added flavor and nutrition.
Optional Side Dishes:
Pair your stew with fried plantains for a tropical touch or sweet potatoes for an added hint of sweetness.
Bean Options:
While cannellini beans work best in this stew, black-eyed peas are also a wonderful alternative, offering a different yet equally delightful flavor profile.