Spiced Chickpea Stew with Coconut and Turmeric
50 min4 to 6 servings
A warming coconut-based stew of spiced chickpeas and Swiss chard, thickened by crushing the legumes and simmered until creamy.
| prepPeel and finely chop the ginger | ||||
| prepChop the garlic cloves | ||||
| prepChop the onion | ||||
| prepDrain and rinse the canned chickpeas if using | ||||
| 60 ml unrefined coconut oil | Sauté aromatics until translucent, 3–5 min | Add coconut milk & stock, simmer 30–35 min until thick | Stir in chard, cook until wilted, 3–7 min | Divide among bowls, serve with yogurt, herbs & bread |
| 4 garlic cloves, chopped | ||||
| 1 large yellow onion, chopped | ||||
| 1 2-inch / 5 cm piece fresh ginger, peeled and finely chopped | ||||
| sea salt and freshly ground black pepper | ||||
| 1 ½ teaspoons ground turmeric, plus more for serving | Fry spices & chickpeas 8–10 min, crush, set aside 1 cup | |||
| 1 teaspoon red pepper flakes, plus more for serving | ||||
| 500 g cooked chickpeas (or 2 15-ounce / 425 g cans, drained and rinsed) | ||||
| 2 15-ounce / 425 ml cans full-fat coconut milk | ||||
| 480 ml vegetable or chicken stock | ||||
| 1 bunch organic Swiss chard | ||||
| 30 g fresh mint and/or cilantro leaves (for serving) | ||||
| full-fat Greek yogurt or dairy-free yogurt (for serving, optional) | ||||
| toasted pita, lavash or other flatbread (for serving, optional) | ||||
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