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
Servings: 4 people
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 [2-inch] piece ginger; peeled and minced
- 1½ 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
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!