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Spiced Chickpea Stew with Coconut and Turmeric
4.7 from 33 votes

Spiced Chickpea Stew with Coconut and Turmeric

Adapted from Alison Roman's Spiced Chickpea Stew with Coconut and Turmeric.

Prep Time
5 mins
Cook Time
30 mins
Additional Time
8 hrs 30 mins
Total Time
9 hrs 5 mins
Servings: 4 servings
Course: Soup, Dinner

Ingredients

  • 350 grams chickpeas dried, soaked overnight, quantity 2 cups
  • 1/4 cup coconut oil
  • 4 garlic cloves, chopped
  • 1 onion chopped
  • 1 ginger 2-inch piece, finely chopped
  • kosher salt
  • black pepper freshly ground
  • 1 1/2 teaspoons Turmeric ground
  • 1 teaspoon red pepper flakes crushed
  • 2 coconut milk full-fat, 15-ounce cans
  • 2 cups chicken stock low-sodium
  • 1 kale lacinato variety, stems removed, cut into bite-size pieces
  • lime juice of 1/2 lime
  • 1/2 cup flaked coconut unsweetened
  • 2 teaspoons black mustard seeds
Labeh (or full-fat Greek yogurt), for serving
Cilantro leaves, for serving

Instructions

    Cup of Yum
  1. Drain soaked chickpeas, measure out 500 grams (about 3 cups), and set aside. Store any remaining chickpeas in the fridge for another use.
  2. 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).
  3. 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.
  4. 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.
  5. 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.