Alison Roman's Spiced Chickpea Stew with Coconut
Ingredients
- 2 (15-ounce) cans chickpeas
- 2 small yellow onions, chopped
- 1 can full-fat coconut milk
- 1 glass organic vegetable stock
- 1 bunch Swiss chard, spinach, kale or collard greens
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1 (2-inch) ginger, finely chopped
- 1 tsp rock salt
- 1/2 tsp black pepper
- 1,5 tsp ground turmeric
- 1 tsp chili flakes
- mintleaves, for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic, pepper, ginger, black pepper, salt, onion and saute for 3-4 minutes.
- Add turmeric, chili flakes, chickpeas and cook for 10 minutes, stirring frequently.
- Add coconut milk, vegetable stock and cook for 20 minutes over low-medium heat, stirring frequently.
- Before you remove the dish from the heat, add spinach or kale and cook for 3 minutes.
Video
Notes
Serving and Pairing Suggestions
Alison Roman's Spiced Chickpea Stew with Coconut is a versatile dish that can be enjoyed in various ways:
Serving Suggestions:
Ladle the stew into bowls and garnish with fresh herbs, such as cilantro or parsley, to add a burst of freshness and color. It pairs wonderfully with crusty bread or steamed rice.
Accompaniments:
For added texture and crunch, top the stew with toasted coconut flakes or roasted chickpeas. A dollop of yogurt or a squeeze of fresh lime juice can provide a tangy contrast to the warm spices.