Spiced chickpea, coconut and turmeric stew
03 Jun 2019
By Naturopath & Nutritionist Freya
This recipe is wonderful as the weather begins to cool. It’s full of healthy fats, plant based protein, and anti-inflammatory herbs and spices.
- ¼ cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- Salt and black pepper to season
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- 2 cans chickpeas, drained and rinsed
- 2 cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1 cup mint leaves, for serving
- Yogurt, for serving (optional)
- Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
- Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and crisp up in the spices and oil 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon, further crush the remaining chickpeas (this will thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Cook, stirring occasionally, until stew has thickened and flavours have started to come together, 30 to 35 minutes. If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency.
- Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt if you like.
Do you need more guidance on your wellness journey?
Book an appointment with one of our practitioners here