Alison Roman The Stew Recipe

Name: Alison Roman The Stew Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: ¼ cup olive oil; 1 large yellow onion; 1 tablespoon fresh ginger; 4 cloves garlic; 1 ½ teaspoons ground turmeric; ½ teaspoon crushed red pepper; 2 cans chickpeas; 2 cans full-fat coconut milk; 2 cups vegetable stock; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper; 2 cups kale leaves; 1 cup fresh mint leaves; PLAIN yogurt; pita bread

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
553 kcal
Course
Main Course, Soup
Cuisine
Indian

Alison Roman The Stew Recipe

Robert Berry

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Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

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Ingredients

Servings

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped - from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces - other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

PLAIN yogurt
pita bread or lavash bread

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Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Notes

In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
To make this recipe ahead of time, follow the above instructions through step 6.
You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.
Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition Information

Show Details

Calories 553kcal (28%) Carbohydrates 35g (12%) Protein 12g (24%) Fat 44g (68%) Saturated Fat 30g (150%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 1353mg (56%) Potassium 756mg (22%) Fiber 12g (48%) Sugar 6g (12%) Vitamin A 2790IU (56%) Vitamin C 30mg (33%) Calcium 161mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 553 kcal

% Daily Value*

Calories	553kcal	28%
Carbohydrates	35g	12%
Protein	12g	24%
Fat	44g	68%
Saturated Fat	30g	150%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Sodium	1353mg	56%
Potassium	756mg	16%
Fiber	12g	48%
Sugar	6g	12%
Vitamin A	2790IU	56%
Vitamin C	30mg	33%
Calcium	161mg	16%
Iron	5mg	28%