I N T H E K I T C H E N
Spiced Chickpea Stew (Adapted from Alison Roman)
I’m including a recipe that we have over and over and over again this year. I love it because the ingredients are easy to always have on hand - chickpeas, coconut milk, and anything else you want to stir in. It’s warm, satisfying, and not too heavy.
¼ cup olive oil, plus more for serving
4 garlic cloves, grated on a microplane
1 large yellow onion, chopped
1 (2-inch) piece ginger, grated on a microplane
Kosher salt and black pepper
1 ½ teaspoons ground turmeric
1/2 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
1 large sweet potato, peeled and cubed (optional)
1/2 head cauliflower, chopped into florets (optional)
2 (15-ounce) cans full-fat coconut milk
2 cups water
1 bunch of Swiss chard, (or bag of spinach or any other greens)
Yogurt, for serving (optional)
Toasted pita, for serving (optional)
Preheat the oven to 425F, wrap a sweet potato punctured with a fork in foil, and put it in the oven for 50 minutes. Grate the garlic and ginger using a microplane to form a paste, I think that this helps disperse the flavor better than fine chopping, but that works, too if a microplane isn’t available.
Next, finely dice the onion, and mix it together with the garlic / ginger paste. In a large dutch oven (or stock pot), head up the olive oil. You don’t really have to measure here, just generously coat the bottom of the pan. Once the pan has heated up, scrape in the onion / ginger / garlic mixture. Let the onions soften and get a little color and then add the turmeric, red pepper, salt and pepper. If you don’t like a lot of spice, just a sprinkle of red pepper flake will do. Stir to incorporate, and then add the chickpeas. Be mindful of the temperature, because if it gets too hot, the chickpeas can easily stick to the bottom and burn. Cook the chickpeas for about 10 minutes and then mash them up a little to release some of the starch - this helps the stew thicken. Add the sweet potato and cauliflower, stir and then pour in the coconut milk and water, stir and bring mixture to a boil.
Reduce to a simmer, stir occasionally to make sure nothing is sticking to the bottom. Cook the stew until the sweet potato is cooked, about 40 minutes. Add the greens and stir until wilted, about 5 minutes. Serve with a large dollop of greek yogurt and toasted flatbread (I like to use the naan from Trader Joe’s).