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  • Mackenzie Yanez

Spiced Coconut Chickpea Stew


Servings: 4-6

Time: 55 mins

1/4 cup of olive or coconut oil ghee can be used as well

4 garlic cloves or more if desired

1 large yellow onion chopped

1 piece of ginger finely chopped

Salt and Black Pepper

1 1/2 teaspoons of turmeric

1 teaspoon red pepper flakes

2 cans chickpeas drained and rinsed

2 15 ounce cans of full fat coconut milk

2 cups veggie stock

1 to 2 cups of spinach or any hearty green

add as many other vegetables you desire I like potatoes and broccoli

Step 1:

Heat 1/4 cup of olive oil in a large pot over medium heat. Add onion and ginger until fragrant. Add garlic. Season with salt, pepper and cook onions until translucent and edges are slightly brown.

Step 2:

Add 1 1/2 teaspoon of turmeric 1 teaspoon red pepper flakes (I also add cumin and cumin seeds would add a great taste here but not required. Coriander would be a great addition as well) and the chickpeas. Season with Salt and Pepper. Stir frequently so the chickpeas are slightly fried and sizzle. Approx 8-10 min. Take some chickpeas out for garnish.

Step 3:

Using a spoon or spatula or potato masher. Mash chickpeas slightly to release the starch. Add coconut milk and stock.

Step 4:

Bring to a simmer make sure to scrape up any bits that have browned at the bottom of the pot. Cook and stir occasionally until stew has thickened. The thickness is to each persons desire.

Step 5:

Add Greens or other veggies if desired add more salt and pepper. Sometimes I add preserved lemons or cumin for spice.

Step 6:

Serve with reserved chickpeas on top and a sprinkle of red pepper flakes.


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