This 30 minute cheerful chickpea stew is a wonderful one pot dinner and uses ingredients you might already have in your cupboards. It’s inspired by the great Alison Roman’s *special stew* which I made lots earlier this year with celeriac and works really well if you have any parsnips, potatoes or root veg to use up.

Method

1. Gently fry the onions, garlic & ginger for 10 minutes until softened, stir every now & then. Use this time to chop all the veg up to about the size of a big fat chickpea.
2. Add the turmeric and chilli, the chopped veg, salt & pepper and fry for a few minutes.
3. Add the coconut milk and liquid, pop the lid on & medium simmer for about 10 mins until the courgettes are tender. Get on with chopping the greens. Add the cooked chickpeas halfway through.
4. Add the greens and cook for another 3 minutes until just tender then season to taste. Serve up with a dollop of yoghurt, fresh herbs & extra chilli flakes on top.

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Ingredients

1 large onion, chopped
3 fat garlic cloves, finely chopped
2 inch fresh ginger, finely chopped
1.5 tsp ground turmeric
1 tbsp butter, ghee or oil of your choice
800ml veg stock or chicken broth (I go for chicken broth)
560g cooked chickpeas (homecooked or equivalent of 2 x 400g tins, drained)
600g chopped root veg (potato/parsnip/ celeriac/squash etc)
2 medium courgettes, 400g, peeled, chopped small
1 bunch leafy greens like kale/chard/spinach, finely chopped, 200g
1 x 400ml tin full fat coconut milk
pinch chilli flakes or a sprinkle of cayenne /chilli powder
to serve
fresh mint / coriander /parsley / dill
Dollop of full fat yoghurt per bowl

My Cookbook