Chickpeas are hardly an exciting food ingredient. They’re healthy and protein-packed, but bland and sometimes a tad mealy. But what if that bland, somewhat mealy texture can be transformed into something sublimely creamy-rich and fragrantly spicy delicious? And what if the means to undertake that miraculous transformation was relatively simple and quick? This recipe for Spicy Chickpea Stew delivers on all such promises and makes for the best meatless Monday ever!
As a long-time subscriber to the New York Times Cooking website, I was quite taken with this recipe the first time I encountered it so colorfully splashing across my laptop screen (click here for the original recipe by Alison Roman). The picture was so beautiful. A dazzling combination of colors, layers, and textures that I found intriguing, despite my low-level disdain for chickpeas. It didn’t help that my husband had even more disdain for chickpeas, possibly even bordering on outright hate. I looked upon this recipe as an opportunity…as perhaps this lowly legume’s last chance to redeem itself and find a permanent place in my pantry. Ever since that day, my kitchen has never been without a few cans of chickpeas. I hope you find it to be just as satisfying!
Having made countless batches of Spicy Chickpea Stew, I’ve since made a few adjustments to the original recipe as posted on the New York Times Cooking site. For one, I find that only one can of full-fat coconut milk is more than sufficient, as it’s still an almost decadent, creamy-rich texture. Secondly, I find that although lovely, the turmeric and red chili pepper alone are never sufficiently spicy, so I add in some curry. Other than these minor adjustments, which you can of course customize in your own way to suit your palate, I think this recipe is downright brilliant.
Spicy Chickpea Stew: Best Meatless Monday Meal Ever
Makes four servings
Ingredients
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, grated
1 teaspoon ground turmeric
1 heaping teaspoon yellow curry paste or curry powder
1/2 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale, spinach, or collard greens, stems removed & torn into bite-size pieces
1/2 cup mint leaves, for serving
Yogurt, for serving (optional)
Naan, toasted pita, or flatbread for serving
Preparation
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 teaspoon turmeric, 1 teaspoon curry paste (or powder), 1/2 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or potato masher, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and 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 among bowls and top with yogurt, mint, reserved chickpeas, and a nice drizzle of olive oil. with toasted pita, flatbread, or naan. Stonefire brand from the grocery store is pretty decent. Especially if warmed in the oven and brushed with a little ghee.
Images and writing by Stacey.
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