26 Mar Cheering Chickpea Coconut Stew
Soups & Bowl Food
Cheering Chickpea Coconut Stew
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.
- 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.
- Add the turmeric and chilli, the chopped veg, salt & pepper and fry for a few minutes.
- 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.
- 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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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
fresh mint / coriander /parsley / dill
Dollop of full fat yoghurt per bowl