Coconut, ginger and turmeric boost flavor, add health benefits
Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
This week, Penny Pugh — who says she’s been “cooking up a storm” during the pandemic, and we’re certainly happy to benefit from her efforts here — shares a recipe for a flavorful, slightly spicy chickpea stew.
She said she got the recipe from Alison Roman, of the New York Times, and it’s become a favorite.
“This one made quite a splash a few years ago,” Pugh said. “I followed it almost exactly and love the spicy heat from the ginger.”
One tweak Pugh has made, however, is to serve the stew with some full-fat yogurt on top, “which was cooling and added extra creaminess.”
A sprig or two of fresh mint, some crispy chickpeas, a drizzle of olive oil and a dash of red pepper flake (as called for in the original) all help to bring this dish home.
One reason we at The Dominion Post like it so much: It makes excellent use of several pantry staples. Always a bonus in any recipe.
Use vegetable stock rather than chicken and leave off the yogurt (sorry, Penny!) and you’ve also got a hearty, warming meal to satisfy the vegans in your family (of course, make sure you check the ingredients on the pita or flat bread you’re serving, if this is your goal).
Plus, many of the ingredients are nutritional powerhouses —chickpeas are a good source of protein, greens are always great for you, and turmeric is known to have a plethora of healthy properties, including reducing inflammation and boosting the immune system. Ginger’s got ‘em, too.
I think we can all agree that right now, we could use as many immunity boosts as we can get.
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And before you go, we’d like to remind you we’re always accepting reader submissions to fill this space.
Whether you’re an experienced home cook, restaurant chef, or just starting out in the kitchen, we’d love to share your favorite recipes with others.
Now, on to the stew.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
- 1/4 cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 2-inch piece of ginger, finely chopped — I peeled the ginger by scraping with a spoon
- Kosher salt and black
- pepper
- 1 1/2 teaspoons ground turmeric, plus more for serving
- 1 teaspoon red pepper flakes, plus more for serving
- 2 15-ounce cans of chickpeas, drained and rinsed
- 2 15-ounce cans of full-fat coconut milk
- 2 cups of stock — vegetable or chicken
- 1 bunch Swiss chard, kale, or collard greens, stems removed and torn into bite-size pieces
- 1 cup of mint leaves, for serving
- Yogurt — full fat — for serving
- Toasted pita or other flat bread for serving
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic, onion, and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3-5 minutes
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas. Season with salt and pepper. Cook, stirring frequently so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8-10 minutes. Remove about a cup of chickpeas to use for garnish.
- Use a wooden spoon to further crush the remaining chickpeas slightly to help thicken the stew. Add coconut milk and stock. Season with salt and pepper.
- Bring to a simmer, scraping up any bits from the bottom of the pot. Cook, stirring occasionally, until the stew has thickened, 30-35 minutes. Or keep simmering to reach your desired thickness.
- Add greens and stir. Make sure they are submerged and cook until they wilt and soften. I used Tuscan kale (again from our wonderful Farmer’s Market. Thanks Susie S!) Adjust seasoning.
- Serve in bowls and top with mint and reserved chickpeas. A sprinkle of red pepper flakes and drizzle of olive oil is in the original recipe. Instead, I included a spoonful of yogurt.
