Chickpeas have been a staple in the diets of many cultures around the world for centuries. One of the most delicious and nutritious ways to enjoy chickpeas is through a spiced chickpea stew with coconut and turmeric. This warm and comforting dish is perfect for any occasion, from a cozy night in to a family gathering.
The combination of chickpeas, coconut milk, and turmeric creates a rich and flavorful broth that is both creamy and slightly spicy. The addition of warming spices like cumin, coriander, and chili powder, along with fresh herbs like cilantro, adds depth and complexity to the dish.
What makes this spiced chickpea stew special is not only its unique flavor profile, but also its versatility. It can be served as a main dish with steamed rice, naan bread, or roasted vegetables on the side, or as a side dish to complement a larger feast.
Ingredients Needed
- 1 tablespoon olive oil: For sautéing the vegetables.
- 1 onion, diced: Adds flavor and aroma to the stew.
- 2 cloves garlic, minced: Provides a savory taste.
- 1 tablespoon fresh ginger, grated: Adds warmth and depth of flavor.
- 1 tablespoon ground turmeric: Gives the stew a vibrant yellow color and earthy flavor.
- 1 teaspoon ground cumin: Adds a warm and nutty taste.
- 1 teaspoon ground coriander: Enhances the overall flavor profile.
- 1/2 teaspoon paprika: Adds a subtle smokiness and mild spice.
- 1/4 teaspoon cayenne pepper: Adds a kick of heat (adjust to your preference).
- 2 cans (14 ounces each) chickpeas, drained and rinsed: Provides protein and texture.
- 1 can (14 ounces) diced tomatoes: Adds acidity and juiciness to the stew.
- 1 can (14 ounces) coconut milk: Provides creaminess and richness.
- 1 cup vegetable broth: Adds depth of flavor and helps to thin the stew.
- 1 cup baby spinach: Adds freshness and vibrant green color.
- Salt and pepper to taste: Seasoning for balanced flavors.
- Fresh cilantro, chopped: For garnishing and added freshness.
Equipment Needed
- Large pot or Dutch oven: For cooking the stew.
- Wooden spoon or spatula: For stirring the ingredients.
- Knife and cutting board: For chopping the onion and mincing the garlic.
- Grater: For grating the fresh ginger.
- Can opener: For opening the cans of chickpeas, diced tomatoes, and coconut milk.
Instructions:
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Step 2: Add the Spices
- Add the ground turmeric, cumin, coriander, paprika, and cayenne pepper to the pot. Stir well to coat the onion, garlic, and ginger with the spices.
- Cook the spices for about 1 minute to toast them slightly and release their flavors.
Step 3: Cook the Stew
- Add the drained and rinsed chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir to combine all the ingredients.
- Bring the mixture to a simmer and let it cook uncovered for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the stew to thicken slightly.
- Taste and season with salt and pepper according to your preference.
Step 4: Add Spinach and Serve
- Stir in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.
- Remove the pot from heat and let the stew rest for a few minutes.
- Serve the spiced chickpea stew in bowls, garnished with freshly chopped cilantro.
Tips and Tricks To Know
- For a thicker stew, you can mash some of the chickpeas with the back of a spoon during cooking to help thicken the broth.
- If you prefer a spicier stew, you can increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- Feel free to add additional vegetables like diced carrots, bell peppers, or zucchini to the stew for added texture and nutrients.
- Adjust the consistency of the stew by adding more vegetable broth if you prefer a thinner consistency.
Serving Suggestions
- Serve the spiced chickpea stew over cooked basmati rice or quinoa for a complete and satisfying meal.
- Garnish with a squeeze of fresh lemon juice for a burst of acidity.
- Pair it with warm naan bread or crusty whole-grain bread for dipping and soaking up the flavorful broth.
- Sprinkle some toasted coconut flakes or chopped roasted nuts on top for added crunch and richness.
- For a refreshing contrast, serve the stew with a side of cucumber and mint yogurt sauce.
- Add a dollop of creamy coconut yogurt or a drizzle of coconut cream on top for extra creaminess.
- Serve alongside a fresh green salad or steamed vegetables for a well-rounded and nutritious meal.
Storage Options and Shelf Life
- Allow the spiced chickpea stew to cool completely before storing.
- Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
- Reheat individual portions in a saucepan over medium heat until warmed through, stirring occasionally.
- You can also freeze the stew in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Creative Variations
You can customize your spiced chickpea stew with coconut and turmeric by adding some additional ingredients or variations. Here are a few ideas:
1. Vegetable Medley Stew
- Add a variety of chopped vegetables such as bell peppers, carrots, zucchini, or sweet potatoes to the stew for added texture and nutrients. Sauté the vegetables with the onion and garlic before adding the spices.
2. Creamy Cashew Sauce
- For an extra creamy and rich stew, blend soaked and drained cashews with a bit of water or vegetable broth until smooth. Stir in the cashew cream at the end of cooking for a luscious and velvety texture.
3. Spicy Kick
- If you prefer a spicier stew, add diced jalapeños or a pinch of chili flakes along with the spices. Adjust the amount of heat according to your taste preferences.
4. Fresh Herbs
- Garnish the stew with freshly chopped cilantro, parsley, or mint for a burst of fresh flavors and added aroma.
5. Tomato Paste
- Stir in a tablespoon or two of tomato paste along with the spices for a deeper tomato flavor and thicker consistency.
6. Coconut Curry Stew
- Enhance the coconut flavor by adding a tablespoon of curry powder to the spice mix. This will give the stew a delightful curry twist.
7. Citrus Zest
- Add a touch of brightness by grating the zest of a lemon or lime into the stew just before serving. The citrus zest will uplift the flavors and add a refreshing element.
Frequently Asked Questions (FAQ):
Q1: Can I use dried chickpeas instead of canned chickpeas?
- A1: Yes, Soak them overnight and cook them until tender before adding them to the stew.
Q2: Can I use light coconut milk instead of full-fat coconut milk?
- A2: Yes, you can use light coconut milk if you prefer a lighter version of the stew. .
Q3: Can I substitute spinach with another leafy green?
- A3: Definitely! You can substitute baby spinach with kale, Swiss chard, or collard greens. Adjust the cooking time accordingly to ensure the greens are cooked to your desired texture.
Q4: Can I make this stew in a slow cooker or Instant Pot?
- A4: Yes, you can adapt this recipe for a slow cooker or Instant Pot. Follow the manufacturer’s instructions for cooking times and settings.
Spiced Chickpea Stew with Coconut and Turmeric
This warm and comforting stew is made with chickpeas, coconut milk, turmeric, and other spices. It is a delicious and nutritious dish that can be served as a main course or a side dish.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board.
- Grater
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cans 14 ounces each chickpeas, drained and rinsed
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces coconut milk
- 1 cup vegetable broth
- 1 cup baby spinach
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Add the ground turmeric, cumin, coriander, paprika, and cayenne pepper to the pot. Stir well to coat the onion, garlic, and ginger with the spices. Cook the spices for about 1 minute to toast them slightly and release their flavors.
- Add the drained and rinsed chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir to combine all the ingredients.
- Bring the mixture to a simmer and let it cook uncovered for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the stew to thicken slightly.
- Taste and season with salt and pepper according to your preference.
- Stir in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.
- Remove the pot from heat and let the stew rest for a few minutes.
- Serve the spiced chickpea stew in bowls, garnished with freshly chopped cilantro.
Notes
- For a thicker stew, you can mash some of the chickpeas with the back of a spoon during cooking to help thicken the broth.
- If you prefer a spicier stew, you can increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- Feel free to add additional vegetables like diced carrots, bell peppers, or zucchini to the stew for added texture and nutrients.
- Adjust the consistency of the stew by adding more vegetable broth if you prefer a thinner consistency.
