Food / July 11, 2019

What’s for Dinner Tonight? Alison Roman’s Chickpea Stew with Coconut and Tumeric

This is a recipe so well-known it even earned its own hashtag, #TheStew. This is Alison Roman’s Chickpea Stew with Coconut and Tumeric, originally published from the New York Times. Readers have claimed the dish to only be healthy, but also taste delicious and flavorful. You can easily find all the listed ingredients in any food store, and it takes less than an hour to make!

Ingredients:

  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece fresh ginger, finely chopped
  • sea salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch of organic Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup of fresh mint and/or cilantro leaves, for serving
  • full-fat greek yogurt or dairy-free yogurt, for serving (optional)
  • toasted pita, lavash or other flatbread, for serving (optional)

In a large pot over medium heat, sauté the garlic, onion, and ginger with some olive oil. Season with salt and pepper until the onions start to soften. Add in the tumeric, red pepper flakes, and chickpeas (save a cup for later), and stir often. You want to see them start to break down, which takes about 8-10 minutes. Season with some more salt and pepper.

Use a large spoon to gently mash the chickpeas ( which will help thicken the stew) and add the coconut milk and chicken stock into the pot. Season with salt and pepper and bring to a simmer (about 30-35 minutes). In the meantime, stir every now and then to check the consistency.

Now you can add your greens, making sure they’ve covered entirely by the stew so they cook evenly. Season with some more salt and pepper, while checking that your veggies have completely wilted.

Once the greens are done, it’s time to serve. Garnish your stew with some yogurt, cilantro, and the reserved chickpeas. A good side of toasted pita bread will accompany the dish perfectly. Enjoy!

(Cover image by Devon Francis for Pamela Salzman)

 

Have you made Alison Roman’s Chickpea Stew with Coconut and Tumeric? Share your images with us!

Vivian Wang

Vivian is New York City-based content writer focusing on lifestyle, travel, and culture. She thrives on a diet of Spotify, traveling, and homemade pasta.

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