Any self-respecting foodie has to make recipe creator extraordinaire Alison Roman’s The Stew at least once. I recently did, and now I’m hooked.
Roman developed this recipe for the New York Times. It soon went viral online, probably for how ridiculously simple it is. It’s equally tasty as a weeknight dinner and a leftover work lunch.
I made a few slight tweaks. You must serve it with lots of Greek yogurt on top. Pita if you have it.
Kale and Chickpea Stew
¼ cup olive oil
4 chopped garlic cloves
1 (2-inch) piece minced ginger
1 medium diced onion
1 ½ teaspoons ground turmeric
1 teaspoon red pepper flakes
2 (15-ounce) cans chickpeas
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch roughly chopped kale
Heat ¼ cup olive oil in a large pot over medium-high heat, then add garlic cloves, ginger and diced onion. Season with salt and pepper and stir. Let cook for about 7 minutes, until onion is slightly translucent.
Add ground turmeric, red pepper flakes and chickpeas, drained and rinsed. Cook for about 10 minutes, until chickpeas are softer and sort of fried from the oil. Add more oil if pot is dry.
Reserve 1 cup chickpeas for serving. Lightly crush the rest in the pot with the back of a spoon. Add coconut milk and vegetable stock. Season with salt and pepper. Stir, then cook for 30 to 35 minutes, until chickpeas are completely soft and stew thickness if to your liking. Cook longer if needed.
Add 1 bunch roughly chopped kale and let cook for a couple of minutes until kale has wilted. Serve with fresh mint leaves, Greek yogurt and reserved chickpeas.
Source: Adapted from Alison Roman