The Perfect Winter Dinner: Stewed Chickpeas
This stew is a favorite in Greece, and it’s full of incredible flavors that work together wonderfully. It’s vegan, gluten-free, and requires just one pot.
Spiced chickpea stew with coconut milk & turmeric
Chickpeas are a great source of protein, and turmeric is a powerful anti-inflammatory. Coconut milk is also a rich source of healthy fats. This recipe combines all three ingredients for an easy chickpea stew that you can make in no time! You can add more or less turmeric depending on your taste. I like to use 2 tablespoons, but it’s up to you!
SERVES 4 – PREP 15 mins
This recipe serves 4 people and takes about 15 minutes to prepare. It’s best to soak the chickpeas overnight, but if you don’t have time for this, simply cover them with boiling water and leave for an hour until they are softened. Chickpeas are a great source of protein, so this stew is perfect if you want to get some extra protein into your diet or just feel like having something hearty!
Ingredients
- Four cups of chickpeas, rinsed and drained
- One can (14 oz) full-fat coconut milk
- 1 teaspoon turmeric powder
- 3 tablespoons red curry paste (or more to taste)
- 1 onion, halved lengthwise and thinly sliced into half moons
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander powder -1/4 teaspoon ground cinnamon or cardamom or both if you like things spicy!
- Salt & pepper to taste
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Put the chickpeas in a large roasting tin, pour over enough water to cover them by about 2cm, season with salt and pepper and toss gently to coat in the oil (you may not need it all). Roast for 25-30 minutes until tender, stirring occasionally so that they cook evenly.
- Meanwhile, heat the butter in a saucepan over a low heat and fry the onions for 10 minutes until soft but not browned or caramelized; add the ginger and cook for a further minute before adding all of your spices along with 1 tsp turmeric powder and ½ tsp chilli flakes if desired (I recommend this because it gives great flavour).
- Cook for another couple of minutes then add 1 liter vegetable stock – make sure it covers everything nicely – bring up to a simmer then reduce down until there’s around half left – 5-10 minutes should do it depending on how much liquid you start off with (it will thicken up later). Allow this mixture time too cool slightly before adding coconut milk.
Cooking Notes
Preheat the oven to 400°F. Cube the potatoes, carrots, and onions and spread them in a single layer on a large baking sheet. Toss with 1 tablespoon of oil and season with salt and pepper. Roast for 30 minutes until golden brown. Keep warm until ready to serve.
While the vegetables are roasting, heat 2 tablespoons oil in a large pot over medium-low heat; add onion, garlic, ginger root and jalapeño pepper to pan; cook 5 minutes or until soft but not browned (if you have an electric stove this may need more time). Add lentils & broth; bring to boil; reduce heat & simmer 20–25 minutes or until lentils are tender but still hold their shape (you should be able to see them). Remove from heat & stir in cilantro & lime juice; season with salt & pepper if needed—the dish should be full of flavor without being too salty (add more lime juice if desired).
Add-ins and Variations
You can add more garlic, lemon juice and cumin to taste.
Reduce the amount of turmeric if you don’t like it as much as I do.
Add more chili powder if you like things spicy!
Add extra cayenne pepper for a kick (but don’t be an idiot about this—you’re not eating this in some third world country with nothing but a hot plate).
Add more ginger for some added zing!
Greek Recipe
As a Greek recipe, this stew is an excellent way to incorporate some of the world’s healthiest foods into your diet. The chickpeas are packed with fiber and have been shown to help lower cholesterol. Turmeric adds anti-inflammatory properties, while cinnamon helps regulate blood sugar levels.
If you love Indian food, then you’ll love this spiced chickpea stew with coconut milk & turmeric. It’s so easy to make, delicious and healthy! The perfect dish for a cold day or when you need something comforting.
