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Alison Roman The Stew Recipe

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
  2. Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
  8. Taste for seasoning and add in if necessary.
  9. Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil.
  10. 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

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

% 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.