Alison Roman The Stew Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
553 kcal
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Course
Main Course, Soup
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Cuisine
Indian
Alison Roman The Stew Recipe
Description
This stew begins by softening onions in olive oil, then adding fresh ginger, garlic, ground turmeric, and crushed red pepper flakes to build a warmly spiced base. Chickpeas are added and cooked down slightly until they start to break apart, which helps naturally thicken the stew. Coconut milk and vegetable stock enrich the mixture, which simmers to develop depth and meld spices.
Kale is added near the end, cooking just until tender to provide fresh leafy texture and color. The stew balances the earthiness of turmeric and chickpeas with the sweetness and creaminess of coconut milk, while the red pepper adds optional heat. It can be served with yogurt and flatbread varieties such as pita or lavash to complement the rich, warming flavors.
This stew’s consistency can be tailored by adjusting simmering time, offering flexibility between soup-like and thick stew textures. Salt seasoning is best adjusted throughout cooking to personal taste. Making it ahead involves preparing and simmering the base earlier, adding greens just before serving to maintain their brightness and texture.
Leftovers keep well refrigerated for up to five days or frozen for two months. Reheating can be done on the stove or short microwave intervals, stirring periodically to rewarm evenly.
Ingredients
- ¼ cup olive oil plus more for drizzling
- 1 large yellow onion chopped
- 1 tablespoon ginger finely chopped - from a 2-inch piece ginger, fresh
- 4 cloves garlic minced
- 1 ½ teaspoons Turmeric ground
- ½ teaspoon crushed red pepper or chili flakes optional
- 2 cans chickpeas (15-ounces each) drained and rinsed
- 2 cans coconut milk 15-ounces each, full-fat
- 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 mint leaf or cilantro, fresh
For serving (optional):
- PLAIN yogurt
- pita bread or lavash bread
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
- Adjust salt gradually while cooking to suit your preference, as original seasoning is higher.
- Smash some chickpeas during cooking to release starch and thicken the stew naturally.
- Simmer to desired thickness; longer for thicker stew, shorter for soup-like texture.
- Add greens just before serving to keep their texture fresh and prevent sogginess.
- Store cooled stew in airtight containers up to 5 days in fridge or freeze up to 2 months.
- Reheat gently on stove or microwave in short intervals with stirring to warm thoroughly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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