Description
A refreshing yet cozy vegan curry with chickpeas, aromatics, hearty greens, and coconut milk. Ready in under an hour—and leftovers taste even better!
Ingredients
Scale
- 1/4 cup olive oil, plus more as needed
- One 2-inch piece ginger, finely minced
- 4 garlic cloves, finely minced
- 1 large yellow onion, finely chopped
- 1/2 jalapeño, minced (seeded if desired)
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons ground turmeric, plus more for serving, if desired
- 1 teaspoon red pepper flakes
- Two 15-ounce cans chickpeas, drained and rinsed
- Two 15-ounce cans full-fat coconut milk
- 2 cups vegetable stock
- 1 bunch Swiss chard or kale, removed from stems and roughly torn
- 1 cup fresh mint leaves, for serving
- Fresh cilantro leaves, for serving
- Plain full-fat yogurt, for serving
- Lime wedges, for serving
- Aleppo chile flakes, for sprinkling (use Kashmiri chile powder if you have it or have access to it)
- Toasted pita or other flatbread, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and ginger with a sprinkle of salt and pepper. Cook, stirring occasionally, until the onion is softened and starting to caramelize a little, around 5 to 7 minutes. Add the garlic and jalapeño and cook for another 30 seconds to 1 minute, until fragrant. Add the turmeric, red pepper flakes, and chickpeas and season again with salt and pepper. Cook, stirring often, until the chickpeas begin to soften and brown slightly, about 8 to 10 minutes. Remove 1 cup of the chickpeas and set aside.
- Using a potato masher or wooden spoon, mash the remaining chickpeas in the pot to release some starch, leaving some chunky. Add the coconut milk and vegetable stock and season to taste with salt and pepper. Stir together and scrape up any bits on the bottom of the pot. Bring the stew to a simmer and cook, stirring occasionally, until thickened and the flavors have melded, about 30 to 35 minutes. Add the greens and stir together; cook for 4 to 6 minutes, until the greens have begun to wilt. Taste for seasonings and adjust if necessary.
- In the meantime, preheat a small skillet (preferably cast-iron) over medium-high heat. Add a little olive oil, and the reserved chickpeas. Cook, stirring frequently, for 7 to 10 minutes, until the chickpeas are beginning to crisp and turn golden-brown. Remove from the heat and set aside.
- When the stew is ready to serve, ladle the stew into serving bowls and top with mint leaves, cilantro, a dollop of yogurt, lime wedges, Aleppo chile flakes, and additional turmeric, if desired. Drizzle with a little olive oil. Serve with toasted pita.
Notes
Inspiration: Spiced Chickpea Stew with Coconut and Turmeric on nytimes.com
- Category: Soups/Stews, Vegan, Vegetarian, Asian-Inspired, Indian