Chickpea Stew
Prep Time:
Cook Time:
Serves:
Serves 4-6
Ingredients
1 large onion, diced | ½ cup extra virgin olive oil | 4 garlic cloves, chopped | 1 (2 inch) piece of ginger, finely grated | 1 ½ teaspoon ground turmeric | 1 teaspoon red pepper flakes | 2 cans chickpeas, drained and rinsed | 2 cans coconut milk | 2 cups vegetable stock or chicken stock | 1 bunch of fresh kale, stems removed and torn into bite sized pieces | 1 cup mint leaves
Preparation
1. Heat olive oil in large saucepan. | 2. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is translucent and starts to brown a little at the edges, 3-5 minutes. | 3. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper. | 4. 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. | 5. Using a wooden spoon, further crush the chickpeas slightly to release their starchy insides. | 6. Add coconut milk and stock. | 7. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. | 8. Cook stirring occasionally, until the stew has thickened, 30-35 minutes. | 9. Add kale and stir, making sure leaves are submerged in the liquid. | 10. Cook until kale wilts. | 11. Season with salt and pepper. | 12. Top with mint to serve.