Full disclosure, this is not my recipe. It’s Alison Roman’s and if you haven’t yet checked her out, head on over to YouTube and watch some of her Home Movies or other videos from when she was still cooking for The New York Times. But before you do, check out this recipe for her Chickpea Stew that went absolutely viral a few years back.
When I first saw the recipe, I was so intrigued because I love chickpeas so much but they never seemed like the star of a dish to me. I mean, hummus is great but it’s an appetizer or light lunch at best. Roasted chickpeas are awesome, but they too, are a snack and not a meal. The fact that someone went to the time and trouble to create a recipe that truly celebrated the humble chickpea was fascinating and I knew it was something I had to try. I’m so happy I did. Now me and my daughter, who also loves chickpeas, enjoy it on a regular basis.
Ingredients:
3 tablespoons olive or avocado oil
1 onion, sliced
2 cans chickpeas, rinsed and drained
3 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon turmeric
1 teaspoon chili flakes
2 cups of chicken or vegetable stock
2 cans full fat coconut milk
1 bunch kale or Swiss chard, torn into bite-size pieces
Fresh dill, for garnish
Chili flakes, for garnish
Olive oil, for garnish
Directions:
1.) Heat oil in a large pot set over medium-high heat.
2.) Add onion slices, salt and pepper. Stir to coat in the fat and cook for 8 – 10 minutes, until the onions are slightly charred.
3.) Add the garlic, ginger, turmeric, and chili flakes. Stir and cook for 30 seconds.
4.) Add the stock, coconut milk and season again with salt and pepper. Bring to a boil and then reduce to a simmer.
5.) Simmer the soup for 20 – 30 minutes until the chickpeas are tender. Crush some of the chickpeas against the pot to thicken the soup and make for varying textures.
6.) Add in kale or Swiss chard and cook just until the greens are wilted.
7.) Ladle into bowls and garnish with fresh dill, chili flakes, and a drizzle of olive oil, if desired.
8.) Serve and enjoy!