This Simple Chickpea Coconut Stew with Ginger, Turmeric & Kale is my pared down version of Alison Roman’s viral recipe popularly known as “The Stew.” Over the last several years, this is one of the things I cook on repeat. In cooler weather I make it almost weekly. It’s healthy and extremely comforting, packed with superfood ingredients ginger, turmeric, kale, coconut milk, and chickpeas. You can serve it alongside sourdough or flatbread, or on top of rice, farro, or other grains. I think my favorite sidekick is homemade sourdough.
I’m sharing this recipe with you now not only because autumn has begun, but because I’ve made several changes to the original recipe to streamline the process. I think this simplified version can help remove steps and ingredients so you can put this on frequent rotation in your kitchens as well.
First of all, I omit the extra labor of separating the chickpeas after frying them, and reserving half of the chickpeas for a crunchy garnish. I also omit her other garnishes of yogurt and mint leaves. For me the garnishes look photogenic, but actually detract from the simplicity of this cozy dish. Also, the stew is rich enough with the coconut milk, so for my palate I don’t need to add yogurt. I also found that the mint leaves took the flavor profile in an unneeded direction. I have also decreased the amount of coconut milk from the original 2 cans down to 1 can. I think the 2-can version was overly rich. I increase the amount of veg broth to compensate for volume. Feel free to experiment on your own and let me know if you have made your own adaptations. Enjoy.
Simple Chickpea Coconut Stew with Ginger, Turmeric & Kale
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- 2-inch piece of ginger, chopped
- salt and black pepper
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground red pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (15-ounce) can coconut milk
- 3.5 cups vegetable broth
- 1 large bunch kale (or other sturdy leafy greens like chard or collard greens), stems removed and leaves chopped or torn into bite-sized pieces
Instructions
- Heat the olive oil in a large soup pot or Dutch oven.
- Add the chopped onion and sauté 3-5 minutes. Add the garlic and ginger. Season with a little salt and pepper. Sauté another 1-2 minutes until the onion is turning a little brown on the edges.
- Add the turmeric, red pepper, and chickpeas. Cook, stirring frequently, so the chickpeas sizzle and fry a bit, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes.
- Using a wooden spoon, crush some of the chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and vegetable broth. 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 the 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. Season again with salt and pepper.
- Serve with sourdough, flatbread, rice, or another grain. Enjoy.