Spiced Chickpea Stew

Spiced chickpeas with coconut, turmeric, and whatever greens you have.

Serves

Active10 min

Total25 min

VesselDUTCH OVEN

Units

All pantry staples, one pot, on the table in 25 minutes.

Adapted from Spiced Chickpea Stew with Coconut and Turmeric (streamlined) by Alison Roman · alisoneroman.com.

set a large dutch oven over medium-high heat

1/4 cup olive oil

1 large yellow onion

· chopped

4 cloves garlic

· thinly sliced

cook aromatics

5 min · until soft

1 1/2 tsp ground turmeric

1 tsp red pepper flakes

· or to taste

bloom spices

1 min · until fragrant

2 cans (15 oz each) chickpeas

· drained and rinsed

2 cans (15 oz each) full-fat coconut milk

2 cups vegetable stock

· boxed is fine

1 tsp kosher salt

· plus more to taste

simmer

15 min · reduce slightly

ladle + serve

over rice or with pita

set a large dutch oven over medium-high heat. Ingredients are rows; steps merge columns left to right.
1 large yellow onion, chopped
1/4 cup olive oil	cook aromatics, 5 min · until soft	bloom spices, 1 min · until fragrant	simmer, 15 min · reduce slightly	ladle + serve, over rice or with pita
4 cloves garlic, thinly sliced
1 1/2 tsp ground turmeric
1 tsp red pepper flakes, or to taste
2 cans (15 oz each) chickpeas, drained and rinsed
2 cans (15 oz each) full-fat coconut milk
2 cups vegetable stock, boxed is fine
1 tsp kosher salt, plus more to taste