Chickpea Curry Stew
This recipe draws inspiration from Alison Roman's well-known "The Stew," which she’s pretty internet famous for.
When I put this recipe together, the original one was hidden behind one of those irritating paywalls (no shade, just sayin’), so I had to just wing it. In the end, I’m not sure how close my stew is to the actual recipe.
What I can assure you is that this dish is simple, hearty, cheap, and perfect for warming you up on a chilly day.
Comfort in a bowl.
Prep
Drain and rinse chickpeas- set ½ cup aside for topping
Finally chop onion, ginger and garlic.
Ingredients:
2 15 oz. cans of chickpeas, divided
2 15 oz. can full-fat, unsweetened coconut milk
1 small red onion
1 knob (1” piece) ginger root
2 T. olive oil
2-3 cloves garlic
2 tsp. turmeric powder
1 tsp. nutritional yeast
1 tsp. cumin powder
⅛ tsp. red pepper flakes (optional)
1 tsp. poultry seasoning (no salt added)
½ - 1 tsp. kosher salt (depending on taste)
Fresh cracked pepper
1 tsp. Better than Bouillon No Chicken or 1 bouillon cube
2 C water (use vegetable broth if you don’t have bouillon)
2 C baby spinach or kale (optional)
2 T. fresh cilantro (plus more for topping, optional)
1-2 T. plant-based yogurt or sour cream (optional, but recommend)
1-2 tsp. fresh mint, chiffonade, rough chop, or torn (for topping- optional, but recommended)
Fresh lemon juice (to finish, optional)
TOP IT OFF
Top off this stew with fresh toppings like tomatoes, herbs, onions, and creamy yogurt or sour cream.
Optional toppings
jalapeno
red onion
pickled onions or cabbage
fried onion
olive oil
cilantro
chopped tomato
Directions:
Heat a large pot on medium-high heat. Once hot, add oil.
Add a ½ cup of drained and rinsed chickpeas to the heated oil and sauté for 5-7 minutes, or until golden brown on all sides. Remove from the pot with a slotted spoon and place on a paper lined plate to drain. Sprinkle with a little salt and set aside.
Next, add the chopped onion to the heated oil and saute for 2 minutes.
Turn down the temperature to medium, then add the onion, ginger, red pepper (if using) and garlic, sauté for 5 minutes or until the onions are translucent.
Add the turmeric, cumin, and poultry seasoning, along with salt and pepper. Stir to coat the onion, garlic, and ginger mixture.
Add the remainder of the drained and rinsed chickpeas to the pot and stir through to combine well.
Sauté the mixture for 2 minutes.
Pour in coconut milk and stir until smooth and well incorporated.
Next, add the water and bullion (cube or paste) and bring mixture to a boil- for about 3 minutes.
Reduce the heat to medium-low and let the pot simmer for 30 minutes or until the liquid has reduced by ⅓ . Be sure to stir periodically so the stew doesn’t burn at the bottom of the pot.
After the mixture has reduced, smash some (or all) of the chickpeas against the pot with the back of your spoon- this helps to create thickness, texture and a stew-y consistency. If you like it really smooth, you could blend it with an immersion blender.
Reduce heat to low and cook the stew another 5-7 minutes.
Then stir in the spinach and the cilantro and turn through to wilt (about 1 minute).
Do a final check for seasonings, then turn off the burner and let sit for about 2 minutes.
Then remove the stew from the heat and add to a serving bowl.
Add the reserved crispy chickpeas, fresh mint, cilantro, a squeeze of lemon, and any other fresh toppings of your choice. I highly suggest adding vegan sour cream (or yogurt), onion, and cherry tomatoes, along with a drizzle of olive oil on top. Add sliced or diced jalapeño if you like it spicy, like me. I also love to add pickled red cabbage or onions for a sweet and tangy bite.
As always, I hope you try this recipe. If you do, let me know what you think in the comments!
