Spiced Chickpea Stew with Coconut and Turmeric
| Submitted by: Sophia Finger, Graduate Student, Information Sciences |
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Every winter, around the holidays I go back to my home town and visit my friends from childhood. We often enjoy cooking and baking together. This particular recipe was shared with me by one of my best friends during one of these times. They made it in their dorm at college, and I thought I should try it. It is not groundbreaking, and it is very easy to make, but it is perfect for bad weather. I wrote down the recipe and kept it on my fridge. Every time I make it, or even see it hanging on my fridge, I am reminded of how lucky I am to have friendships that have lasted through so many stages of life.
| Servings: 4 | Cultural Connection: Indian Inspired |
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Ingredients
| ¼ cup olive oil | 4 cloves garlic | 1 large onion |
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| 2 tbsp of ginger | 1 1⁄2 tbsp of turmeric | 1 tbsp of crushed red pepper flakes |
| 1⁄2 tbsp of garam masala | 2 cans of rinsed chickpeas | 2 cans of coconut milk |
| 16 oz of kale (1 standard bag) | 2 cups of vegetable broth | Salt and pepper, to taste |
Instructions
- Heat olive oil in a large pot
- Add in your chopped onion, garlic, ginger, salt and pepper- sauté until translucent, about 5 minutes
- Add in turmeric, crushed red pepper, garam masala, and chickpeas. Slightly mash chickpeas with the back of your spoon, continue cooking until slightly brown
- Add in veggie broth, both cans of coconut milk, and more salt and pepper if needed
- Cook on low for at least 30 minutes, adding the washed kale 5 minutes before serving
- Optional: top with plain yogurt and chopped fresh parsley, and serve with warm naan, or any crusty bread
