Spiced Chickpea Stew with Coconut and Turmeric
User Reviews
4.7
33 reviews
Excellent
Spiced Chickpea Stew with Coconut and Turmeric
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Adapted from Alison Roman's Spiced Chickpea Stew with Coconut and Turmeric.
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Ingredients
- 350 grams (2 cups) dried chickpeas, soaked overnight
- 1/4 cup coconut oil
- 4 garlic cloves, chopped
- 1 onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- kosher salt
- freshly ground black pepper
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon crushed red pepper flakes
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups low-sodium chicken stock
- 1 bunch lacinato kale, stems removed, cut into bite-size pieces
- Juice of 1/2 lime
- 1/2 cup unsweetened flaked coconut
- 2 teaspoons black mustard seeds
Labeh (or full-fat Greek yogurt), for serving
Cilantro leaves, for serving
Instructions
- Drain soaked chickpeas, measure out 500 grams (about 3 cups), and set aside. Store any remaining chickpeas in the fridge for another use.
- Using the saute function, warm coconut oil on high in an Instant Pot. When it’s hot, stir in garlic, onion, ginger a pinch of salt and a few turns of black pepper. Cook, stirring occasionally, until soft (about 5 minutes). Add turmeric, red pepper flakes and chickpeas, then cook, stirring frequently, just until you start seeing some brown bits form on the bottom of the pan (about 5 minutes).
- Add coconut milk and stock, then scrape up any brown bits that formed on the bottom of the pot. Stir in 1 teaspoon salt, cover and cook on high pressure for 15 minutes. Allow the pressure to release naturally, then return the pot to the saute function. Using a wooden spoon, smash some of the chickpeas along the side of the pot, then stir in kale. Cook until the greens wilt and soften (about 5 minutes). Stir in lime juice, then season to taste with salt and pepper.
- While the stew is cooking, prepare the topping. Add coconut to a medium skillet over medium heat, and toast, stirring occasionally, until just golden at the edges (2 to 3 minutes). Stir in the mustard seeds and cook for 1 minute more.
- To serve, ladle soup into a bowl, then top with a dollop of labneh, fresh cilantro leaves and a sprinkling of toasted coconut and mustard seeds.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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