Creamy Spiced Chickpea & Coconut Stew
That fragrant blend, whispering of coastal markets from Kochi to Kingston, transforms humble chickpeas into this rich stew. Boost your fibre intake effortlessly as you simmer chickpeas in spiced coconut cream. This easy-prep vegetarian bowl, flecked with vibrant greens, proves hearty comfort can be seriously nutritious. Serve with warm pita.
Ingredients
tinned chickpeas2 tin
greek yoghurt5 tbsp
fresh mint20 g
extra virgin olive oil4 tbsp
garlic cloves4 clove
ginger10 g
salt1 pinch
black pepper1 pinch
ground turmeric2 tsp
white onion1 whole
red pepper flake1 tsp
coconut milk880 mlfull-fat
vegetable stock500 ml
swiss chard1 wholeor kale or collard greens
pita breads3 wholeoptional, for serving
Instructions
Chef's Tips
For an even richer flavour, toast the ground turmeric and red pepper flakes in the oil for 30 seconds before adding the chickpeas.
If you prefer a smoother stew, you can blend a portion of the chickpeas and liquid before adding the greens.
This stew freezes beautifully! Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently on the hob.
Sauté Aromatics
Chop the garlic cloves, white onion, and ginger. Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped garlic, onion, and ginger. Season with salt and black pepper. Cook, stirring occasionally, until the onion is translucent and starts to brown at the edges, which should take about 5 minutes.
Crisp Chickpeas and Add Spices
Add 2 teaspoons of ground turmeric, 1 teaspoon of red-pepper flakes, and the drained and rinsed chickpeas to the pot. Season again with salt and black pepper. Cook, stirring frequently, until the chickpeas begin to sizzle and develop a lightly browned, crispy exterior, about 10 minutes. Remove about 1 cup of the cooked chickpeas from the pot and set them aside for garnish.
Thicken the Stew Base
Using a wooden spoon or spatula, slightly crush the remaining chickpeas in the pot. This will help to thicken the stew. Add the full-fat coconut milk and vegetable stock to the pot. Season with salt and black pepper to taste.
Simmer the Stew
Bring the mixture to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew has thickened to your desired consistency, which should take about 35 minutes. Taste and adjust seasoning as needed.
Add Greens
Remove the stems from the Swiss chard (or kale/collard greens) and tear the leaves into bite-sized pieces. Add the greens to the stew, ensuring they are submerged in the liquid. Cook until the greens wilt and soften, about 7 minutes. Season again with salt and black pepper.
Serve
Divide the stew among serving bowls. Top each serving with the reserved crispy chickpeas, fresh mint leaves, a sprinkle of red-pepper flakes, and a good drizzle of extra virgin olive oil. Serve alongside a dollop of greek yoghurt and toasted pita bread or other flatbread, if using.
