Spiced Chickpea Stew

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

Serves

Active45 min

Total2 hr 30

VesselsDUTCH OVEN + MEDIUM POT + SKILLET + SMALL SAUCEPAN

Units

The full build: chickpeas soaked overnight, homemade flatbread, and a chili oil to finish.

Adapted from Spiced Chickpea Stew with Coconut and Turmeric (the stew) by Alison Roman · alisoneroman.com, How to Cook Chickpeas (dried chickpeas) by Suzy Karadsheh · The Mediterranean Dish, 5-Ingredient Yogurt Flatbread (flatbread) by Suzy Karadsheh · The Mediterranean Dish, 5-Minute Chili Oil (chili oil) by Mike Hultquist · Chili Pepper Madness.

+ Dried chickpeas, soaked and simmered: creamier beans, richer broth
+ Whole cumin and coriander, toasted and ground: deeper, nuttier spice than ground turmeric alone
+ Bean cooking liquid instead of stock: deeper body
+ Homemade yogurt flatbread: warm, puffed, worth every minute
+ Bloomed chili oil: a bright, spicy finish

set a large dutch oven over medium heat

3/4 cup dried chickpeas

· soaked overnight

simmer beans

60 min · until creamy

1/4 cup olive oil

1 large yellow onion

· chopped

4 cloves garlic

· thinly sliced

1 1/2 tbsp fresh ginger

· grated

cook aromatics

8 min · soft, not brown

1 tsp cumin seeds

1 tsp coriander seeds

toast + crush

2 min · then grind

1 1/2 tsp ground turmeric

bloom spices

1 min · until fragrant

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

simmer

25 min · with bean liquid, season

1 bunch kale

· stemmed, torn

wilt greens

3 min · until tender

1 cup all-purpose flour

3/4 cup plain yogurt

· for the dough

1 tsp olive oil

· for the dough

3/4 tsp baking powder

1/4 tsp kosher salt

· for the dough

knead dough

5 min · until smooth

rest

20 min · covered

griddle

2 min/side · puffed, golden in spots

3 tbsp olive oil

· for finishing

1 3/4 tsp red pepper flakes

bloom chili oil

1 min · until sizzling

ladle + serve

drizzle chili oil, with flatbread, yogurt + mint

MEDIUM POT

DUTCH OVEN

SKILLET · MEDIUM-HIGH

SMALL SAUCEPAN · LOW HEAT

set a large dutch oven over medium heat. Ingredients are rows; steps merge columns left to right.
1 large yellow onion, chopped
3/4 cup dried chickpeas, soaked overnight	simmer beans, 60 min · until creamy		simmer, 25 min · with bean liquid, season	wilt greens, 3 min · until tender	ladle + serve, drizzle chili oil, with flatbread, yogurt + mint
1/4 cup olive oil	cook aromatics, 8 min · soft, not brown	bloom spices, 1 min · until fragrant
4 cloves garlic, thinly sliced
1 1/2 tbsp fresh ginger, grated
1 tsp cumin seeds	toast + crush, 2 min · then grind
1 tsp coriander seeds	toast + crush, 2 min · then grind
1 1/2 tsp ground turmeric
2 cans (15 oz each) full-fat coconut milk
1 bunch kale, stemmed, torn
1 cup all-purpose flour	knead dough, 5 min · until smooth	rest, 20 min · covered	griddle, 2 min/side · puffed, golden in spots
3/4 cup plain yogurt, for the dough
1 tsp olive oil, for the dough
3/4 tsp baking powder
1/4 tsp kosher salt, for the dough
3 tbsp olive oil, for finishing	bloom chili oil, 1 min · until sizzling
1 3/4 tsp red pepper flakes	bloom chili oil, 1 min · until sizzling