Lockdown Larder: One Pot Coconut Curried Chickpea Stew

25 May 2020

One Pot Coconut Curried Chickpea Stew

This stew by Alison Roman, has become internet-famous. It’s a versatile dish - have it as a side, or as a main, and it tastes great the next day as leftovers as well. 

Ingredients

60ml olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 thumb-sized piece ginger, finely chopped
Salt and black pepper
1½ tsp ground turmeric, plus more for serving
1 tsp mild chilli flakes, plus more for serving
2 tins chickpeas, drained and rinsed
2 tins full-fat coconut milk
270ml vegetable or chicken stock
1 bunch Swiss chard, kale, spinach, stems removed, torn into bite-size pieces
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)


Heat 60ml 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, three to five minutes.

Add 1½ teaspoons turmeric, one teaspoon mild chilli 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, eight to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

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.

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. (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. 

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, three to seven 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.

Divide among bowls and top with reserved chickpeas, a sprinkle of chilli flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

Tips: When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut aren’t suitable here. 

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