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Spiced Chickpea Stew With Coconut and Turmeric: Difference between revisions
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Spiced Chickpea Stew With Coconut and Turmeric (view source)
Revision as of 20:17, 12 January 2019
, 12 January 2019no edit summary
(Created page with "YIELD4 to 6 servings TIME55 minutes INGREDIENTS ¼ cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 (2-inch) piece ginger, fi...") |
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==Summary== | |||
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew. While the chickpeas would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here. | |||
===Yield=== | |||
4 to 6 servings | |||
¼ cup olive oil, plus more for serving | ===Time=== | ||
4 garlic cloves, chopped | 55 minutes | ||
1 large yellow onion, chopped | ==Ingredients== | ||
1 (2-inch) piece ginger, finely chopped | * ¼ cup olive oil, plus more for serving | ||
* 4 garlic cloves, chopped | |||
1 ½ teaspoons ground turmeric, plus more for serving | * 1 large yellow onion, chopped | ||
1 teaspoon red-pepper flakes, plus more for serving | * 1 (2-inch) piece ginger, finely chopped | ||
2 (15-ounce) cans chickpeas, drained and rinsed | * Kosher salt and black pepper | ||
2 (15-ounce) cans full-fat coconut milk | * 1 ½ teaspoons ground turmeric, plus more for serving | ||
2 cups vegetable or chicken stock | * 1 teaspoon red-pepper flakes, plus more for serving | ||
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces | * 2 (15-ounce) cans chickpeas, drained and rinsed | ||
1 cup mint leaves, for serving | * 2 (15-ounce) cans full-fat coconut milk | ||
* 2 cups vegetable or chicken stock | |||
* 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces | |||
* 1 cup mint leaves, for serving | |||
* Yogurt, for serving (optional) | |||
* Toasted pita, lavash or other flatbread, for serving (optional) | |||
==Method== | ==Method== | ||
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# Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so 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. | # Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so 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 mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like. | # Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like. | ||
==Source== | |||
[https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric New York Times, 26-Nov-18] | |||