• New York Times Spiced Chickpea Stew with Coconut and Turmeric

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    THE STEEEEEEW. Okay, I am so far behind on this stew I know it came out so long ago now, I just never got around to trying it out. You better believe that now I’m kicking myself because I can’t imagine a life without this. It takes less than an hour to come together, and is somehow light and refreshing while simultaneously the perfect filling Fall stew. I know, I don’t get it either, it’s a beautiful contradiction. For those who maybe have a social life and don’t follow food people as obsessively as I do, here’s the lowdown. This stew recipe from Alison Roman came out ages ago to an explosive following. Everywhere I turned, it seemed people were talking about “The Stew”. At some point, a particularly scathing review was posted and claimed that the reason so many people liked the stew was because no one was actually following the recipe, to which Alison Roman replied that the recipe is whatever we want it to be. First of all, I love that. Second of all, whoever wrote that article was WAY off base. And THIRD of all, I followed this recipe exactly and have not even 1 regret. NOT ONE. In conclusion, who’s to say.

    I have to admit, I really love recipes that give you options for putting your own spin on it. So much of how I learned to cook involved tweaking recipes that I already knew. And, while I support anyone who wants to change this around, I stuck pretty closely to the recipe. The base of this stew is simple- garlic, ginger, onion, red pepper flakes, and *duh* chickpeas. Turmeric gives it this gorgeous color, and the coconut milk is smooth and silky. Stir in some kale towards the end, top with a generous swoop of yogurt and a toasted pita and eat with rice. Boom, your new favorite meal.

    Before we get started, here are 5 things to be happy about today!!
    ONE. Supermarket free samples.
    TWO. Pumpkin waffles and cinnamon syrup.
    THREE. The first tree that starts to turn for Fall.
    FOUR. Connecting with a stranger’s dog on the street.
    FIVE. Getting a seat on a crowded subway.

    Let’s cook!!

    New York Times Spiced Chickpea Stew with Coconut and Turmeric

    I finally took on this insanely popular stew and my god, it lived up to the hype. Somehow both light and also filling, I cannot wait to make this stew once a week forever.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dinner, Main Course
    Keyword: chickpeas, coconut, fall cooking, the stew, turmeric
    Servings: 4 people

    Ingredients

    • ¼ cup olive oil
    • 4 cloves garlic, minced
    • 1 large onion, chopped
    • 1 [2-inch] piece ginger; peeled and minced
    • tsp ground turmeric
    • 1 tsp red pepper flakes
    • 2 [15-oz] cans chickpeas; drained and rinsed
    • 2 [15 oz] cans full-fat coconut milk
    • 2 cups chicken or vegetable stock
    • 1 bunch kale; stems removed and torn into pieces
    • Mint, plain yogurt, toasted pita, basmati rice; for serving
    • Salt + Pepper; for seasoning

    Instructions

    • In a large pot over medium heat, cook the onions, garlic, and ginger with some salt and pepper in the oil until the onion is translucent, around 5 minutes.
    • Add the turmeric, red pepper flakes, and chickpeas, and season again with a little more salt and pepper. Cook so that the chickpeas begin to fry slightly, and get crisp and browned, about 10 minutes. Remove 1 cup of the cooked chickpeas and set aside in a bowl for the finished stew.
    • Using a wooden spoon/ spatula, gently crush the remaining chickpeas in the pot, so that they break apart and release some of their starch, which will help thicken the stew later. Add the coconut milk and the stock, and bring to a simmer.
    • Cook, stirring occasionally, for approximately 30-35 minutes, or until the stew has reached your desired level of thickness. (I thought my stew looked too thin, but keep in mind that adding the greens will help too!)
    • Add the kale about 7 minutes before you're finished cooking, until they're slightly wilted and softened. Do a seasoning check and adjust salt + pepper levels accordingly.
    • To serve, put a portion of rice into each bowl, top with the stew and then some of the reserved whole chickpeas. A scoop of yogurt and a handful of mint, as well as a toasty pita, and you're SET!

    Looking for more stew content already? Fear not, I’ve been thinking about cold-weather food for a month now. Look here and here!

  • Apple Cinnamon Coffee Cake Biscuits

    Well well well, another week into September, and I’m still alarmed at how fast this year is moving. Not so alarmed, however, that I didn’t leap wholeheartedly into Fall baking before the official start of the season. As far as I’m concerned, once September hits, it’s Fall. And what comprises fall baking? Apples! Cinnamon! Biscuits! Whatever your heart desires! This week’s recipe has a little bit of everything, some brown sugar cinnamon sauteed apples and some brown butter streusel, folded all cozy into a biscuit dough and slathered with cinnamon glaze. I give you, Apple Cinnamon Coffee Cake Biscuits.

    I went on my first ever grown-up business trip this past week, which was a huge win for me since thinking about the airport usually strikes fear in my heart. It turned out to be really fun and interesting, and I feel like a certified adult now. I then ended up going back to my parent’s house for the weekend, and I knew I had to take advantage of having a big kitchen again. So, I got my coffee and took a quick walk around my favorite garden, and then got to work.

    A quick note to all, I know that my posts as of late have been not as consistent as usual, please know that I am trying my best, but it’s tough to photograph the things I make when we’re still eating off of paper plates. Rest assured things will be back to normal so soon, I am just settling in!

    Before we get started, here are 5 things to be happy about:
    ONE. Coming home from a long day, lighting a candle, and getting cozy.
    TWO. Halloween decorations.
    THREE. When your alarm goes off but then you remember that it’s Saturday.
    FOUR. Making plans for the weekend to motivate you through the work week.
    FIVE. Doing the “big grocery shop” late on a Sunday evening.

    Inspired in part by recipes from here and here.

    Apple Cinnamon Coffee Cake Biscuits

    All of the best parts of baking for fall, folded into one little biscuit and doused in cinnamon glaze. Apples! Cinnamon! Brown sugar! Streusel! Let's bake!
    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Breakfast, Dessert
    Keyword: apple, biscuits, cinnamon, coffee cake, fall baking
    Servings: 8 biscuits

    Ingredients

    Cinnamon Apples

    • 2 large baking apples; peeled and thinly-sliced
    • 2 Tbsp butter
    • 1 tsp cinnamon
    • 2 Tbsp brown sugar
    • Pinch of salt

    Brown Butter Streusel

    • 1 stick butter
    • 1 cup + 2 Tbsp flour
    • ½ cup white sugar
    • 3 Tbsp brown sugar
    • Pinch of salt
    • 1 tsp cinnamon

    Biscuit Dough

    • 3 cups flour
    • ¼ cup brown sugar
    • tsp baking powder
    • 1 tsp salt
    • ¾ cup butter; cold and grated on a box grater
    • cup whole milk; plus more for brushing
    • Raw sugar; for sprinkling

    Cinnamon Glaze

    • ½ cup heavy cream
    • 3 cups powdered sugar
    • 2 tsp cinnamon
    • 1 tsp vanilla extract

    Instructions

    Cinnamon Apples

    • Place the apples, butter, cinnamon, brown sugar, and salt in a large saucepan over medium heat. Stir to combine all the ingredients until the butter melts completely. Allow the apples to cool in a bowl while you prepare the rest of the parts.

    Brown Butter Streusel

    • In the same pan as before, melt the stick of butter over medium heat, stirring frequently, until the butter becomes nutty and fragrant and golden brown.
    • In a separate bowl, whisk together the flour, white and brown sugars, salt, and cinnamon. Drizzle the brown butter over the flour mixture, and stir until it comes together in crumbles. Cool the streusel in the fridge while you make the dough.

    Biscuit Dough

    • Preheat your oven to 400°F. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add in the grated butter and mix with your hands until it's about pea-sized and crumbly. Add a cup of the milk and stir until a dough begins to form, adding the remaining ¼ cup as necessary- you may not need all of it!
    • Dump the dough into a floured surface and work it gently with your hands into one cohesive ball. Roll out into a rough 9" x 13" rectangle, making sure nothing is sticking.
    • Spread the apples into an even layer on half of the dough, and then add a layer of the streusel on top. Fold the other half of the dough on top of the filling and gently seal the edges so that nothing falls out while you cut the biscuits.
    • Using a sharp knife or bench scraper, cut the dough into 8 biscuits. Carefully transfer each biscuit to a parchment paper-lined baking sheet. Brush the tops with milk and sprinkle generously with the raw sugar.
    • Bake for 20-22 minutes, until the tops are golden brown and crisp. Allow to cool slightly before glazing and serving.

    Cinnamon Glaze

    • In a bowl, whisk together all the glaze ingredients until a thick but pour-able glaze forms, adding more heavy cream or powdered sugar as necessary until the desired consistency is reached. Cover each biscuit with a generous amount of glaze and enjoy!!

    Into more scones and biscuits? Look here, here, and here!

  • Julia Child’s Blueberry Clafoutis

    Hellooooooo my friends it’s September isn’t that wild? Are you ready for summer to be over? I am for sure, I really was that girl that got a pumpkin spice latte the day it came out, even if it was still August. I won’t apologize for it either so don’t even ASK. But, before we get to this fricken Blueberry Clafoutis, I hope we all had lovely Labor Day Weekends! I started mine off seeing the Jonas Brothers in concert (for the 4th time!!) and crying my eyes out, and finished by moving into my apartment! What a time to be alive, I can’t wait to start cooking in my tiny bb kitchen.

    Today’s recipe is a classic by Queen Julia Child, one that I’ve similarly tried before here, but this Blueberry Clafoutis is the real deal. Kind of like a cross between a pancake and a dutch baby, a clafoutis is maybe one of the easiest desserts to make. It can be done in one blender (or one bowl with a whisk and some determination), and be in the oven in 10 minutes. It can be customized with other fruits and spices however you’d like. Sound good? Cool cool cool we’ll get to that in just a second.

    Before we get started you know what’s coming next, here are 5 things to be happy about today!!
    ONE. Coming home from a long day and pouring yourself a glass of wine.
    TWO. A phone call that turns your day around.
    THREE. Having a crush.
    FOUR. Finding a new song that you never want to turn off.
    FIVE. Feeling a chill in the air.

    Let’s bake!!

    Julia Child’s Blueberry Clafoutis

    One bowl, 10 minutes, full of jammy blueberries and a custardy base, there's literally no excuse not to make this right NOW!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dessert
    Keyword: blueberries, clafoutis, dessert, french
    Servings: 12 people

    Ingredients

    • Butter; to grease the pan
    • cups whole milk
    • cup granulated sugar
    • 3 eggs
    • 1 Tbsp vanilla
    • pinch salt
    • 1 cup flour
    • 1 pint blueberries
    • powdered sugar; for topping

    Instructions

    • Preheat your oven to 350°F and generously butter a medium-sized (I used 9×13 inch) baking dish.
    • In a blender or large bowl, add the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour. Blend for 1 minute until smooth, or whisk vigorously until no lumps are present.
    • Pour a ¼-inch amount of batter into the baking dish and place in the oven for 2 minutes, until slightly set. Add the blueberries, sprinkle the remaining ⅓ cup sugar evenly over them, and then pour on the remaining batter.
    • Bake for 50 minutes, until set and slightly golden on top. Dust with powdered sugar before serving, warm, cold, or room temp!!