Spiced Chickpea Stew with Coconut and Turmeric

I love recipes where I have everything I need already and no major adaptations are necessary. This is especially true when there’s something sitting in the fridge that is pleading to be used. In this case it´s a big bunch of organic Swiss chard – freshly picked when bought and now looking a bit forlorn.

This fantastic New York Times recipe is delicious, full of warmth, colour and flavour while easy to make. Spicy crisped chickpeas simmered in coconut, turmeric and ginger give slightly South Indian overtones. I have added a squeeze of lime to each bowl which rounds it off perfectly, and slightly reduced the amount of coconut milk. Even though you might be tempted not to, make sure you use full fat coconut milk . A really great meal. Try it and see!

Spiced Chickpea Stew with Coconut and Turmeric

Ingredients

Serves 4-6

• ¼ cup olive oil (or coconut oil)
• 4 garlic cloves, chopped
• 1 large onion, chopped
• 2″piece fresh ginger, peeled and finely chopped
• sea salt and freshly ground black pepper
• 1 ½ teaspoons ground turmeric, plus more for garnish
• 1 teaspoon red pepper flakes, plus more for garnish
• 2 cans cooked chickpeas, drained and rinsed
• 1.5 (15-ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch of Swiss chard, kale or spinach, stems removed, torn into rough pieces
• 1 cup of fresh mint for serving
• yogurt for serving (optional)
• A few squeezes of fresh lime.

Method

Heat the oil in a large pot and add the garlic, ginger and onion. Add salt and pepper and cook for 3-5 minutes, stirring occasionally until the onion starts to colour.

Add the turmeric and red pepper flakes and the chickpeas. Mix well and cook for about 8-10 minutes letting the chickpeas sizzle in the oil and get slightly crisp. Once they are a little browned, take out about a cup to reserve for garnish.

Using a potato masher or wooden spoon, lightly crush the chickpeas so some break down and thicken the stew. Add the coconut milk and stock and season with salt and pepper.

Bring the mixture to a simmer and scrape any stuck bits from the bottom of the pot. Cook for about 30 minutes, stirring and scraping occasionally. Keep simmering until you reach the consistency you like. Taste the liquid and a chickpea or two to make sure the flavour has fully developed.

When you are ready to serve, add the green leafy vegetables and allow to wilt. Spinach will take no time at all. Swiss chard will take 3-5 minutes but kale will take a bit longer.

Divide the stew into bowls and garnish with the reserved chickpeas, fresh mint leaves, a sprinkle more of dried chilli flakes and turmeric and a squeeze of lime. Add a dollop of yoghurt to the bowl or serve on the side.

Perfect for vegans too. Just leave out the yoghurt!