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+ servings
Chickpea Tumeric and Cocount Stew

Chickpea Turmeric and Coconut Stew

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.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dinner, Vegan
Cuisine: Indian
Keyword: ChickPeas, Tumeric
Servings: 4 people
Calories:
Author: Love of Yum Team
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)
  • 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!