Saturday, March 21, 2020

SPICED CHICKPEA STEW

SPICED CHICKPEA STEW AKA #THESTEW


As a chickpea fanatic, I had to make the famous NYT stew (trending as #thestew) minus some of the faffy bits, and I thought I'd share the simplified recipe. I served it with naan bread and it was filling and delicious.

Makes 4 to 6 servings

INGREDIENTS

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Salt and black pepper
1½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving - I used chilli flakes
2 tins chickpeas, drained and rinsed
2 tins full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch kale, stems removed, torn into bite-size pieces - I used scallions and a chopped yellow pepper, as that's what I had
 Yogurt, for serving (optional)
 Toasted pita or naan for serving (optional)

PREPARATION
·         Heat 1/4 cup oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent, 3 to 5 minutes.
·         Add turmeric, red-pepper or chilli flakes, and the chickpeas, and season with salt and pepper
·         Stir frequently, so the chickpeas sizzle until they break down and get a little browned and crisp, 8 to 10 minutes
·         Using a wooden spoon, crush the remaining chickpeas slightly to release their starchy insides.
·         Add coconut milk and stock, and season with salt and pepper.
·         Simmer for 30 to 35 minutes.
·         Add greens and stir. Soften, 3 to 7 minutes. Serve!

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