This Chickpea Turmeric and Coconut Stew dish is easy and delicious. It can be eaten with rice or thrown on top of some steamed veggies or eaten just as is. Chickpeas are one of my favorite legumes. They are also known as the garbanzo bean. They are SO YUM. Eaten on three continents, Africa, Asia and Europe, they are a common staple. According to WebMD they go back as far as 3500 BC in Turkey and 50 countries grow chickpeas. India produces the most more than any other country. Did you know that? Wow!
This Chickpea Turmeric and Coconut Stew is a south Indian delectable dish that is a flavor packed bowl of goodness that will sooth the belly and warm the soul. YUM
Servings: 4 people
Calories:
Cost: $1.75 per plate
Ingredients
- ¼ cup extra virgin olive oil
- 4 cloves garlic chopped
- 1 large yellow onion chopped
- 1 (2-inch) piece ginger, finely chopped OR 1 ½ tsp powdered ginger
- 1 ½ tsps ground turmeric
- ½ tsp red pepper flakes
- 2 15-ounce cans chickpeas (drained and rinsed)
- 1½ 15-ounce cans full-fat coconut milk
- ¼ cup pureed tomatoes
- 1 bunch (2 cups) spinach, kale or collard greens (stems removed, torn into bite-size pieces)
Instructions
- In a large pot sauté olive oil, garlic, onion and ginger over medium heat. Add salt and pepper and let onions cook for 3-5 minutes until they start browning just a little.
- Next add teaspoons turmeric, red-pepper flakes, and the chickpeas. Season with salt and pepper. Stir frequently. The chickpeas need to fry and be incorporated in the spices and oil. Cook them for about 8 to 10 minutes. Once they start breaking down and get browned and crisp.
- Using a fork or wooden spoon, crush some of the chickpeas slightly. This will help to thicken the stew. Next, add coconut milk, tomato puree and stock, and season with salt and pepper.
- Simmer for 25-30 minutes. Stirring occasionally, until it has thickened, 30 to 35 minutes.
- Add greens and stir, and cook until they soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide into bowls. Serve over rice, steam or roasted cauliflower, toasted naan or just enjoy it as is!
Notes
If you are not vegan, you can use chicken stock or beef stock. Preferably homemade.
Tried this recipe?Let us know how it was!
The chickpea stew turned out delicious, it has that umami flavor that makes it so yummy. It smelled great from the beginning, and the combination of flavors is just perfect. I did not have puree tomatoes, so I used 1/2 cup of fresh salsa I had, and I pureed. I did 1/2 cup because I only had one can of coconut milk and to make up for that difference, just a little bit. I did not have any spinach or kale, so I torn romaine lettuce, withouth the main veins, just the green portion, and it turned out alright. The recipe is well detailed, and next time, I will gather the ingredients first instead of excitedly start cooking and start substituting ingredients. Everyone at home voted 10, there are only 5 stars here. It is worth cooking this again.
Maria! I am so glad you enjoyed it! I am also happy to see that you made it your own! Love the improvisation!
—-Miata