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Spiced Chick Pea Stew
From a recipe in the New York Times
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Ingredients
1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 onion, chopped
1 piece ginger, chopped
Salt and pepper
1 1/2 tsp ground turmeric
1 tsp red pepper flakes
2 cans chick peas, drained and rinsed
2 cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, chopped into pieces
1 cup mint leaves for garnish
Instructions
Heat oil in a large pan under medium-low heat. Add ginger, onion, garlic, pepper flakes and seasoning and cook, stirring occasionally, until translucent.
Add turmeric and chick peas. Cook, stirring frequently, so the chick peas sizzle and fry in the oil a bit, around five minutes.
Add coconut milk and stock and simmer, scraping up any bits that have stuck to the bottom of the pan. Cook until the sauce has thickened and the flavours have come together, around 30-35 minutes.
Add greens and stir, making sure they are submerged, and cook for a few minutes until they wilt.
Serve with couscous and/or toasted pita and/or yogourt.
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