Curried Chickpea Stew
Yield: 4-6 servings
Prep time:
Cook time:
Total time: 55 minutes
1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
1/2 jalapeño pepper
Chard stems, sliced
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon garam masala
1 tablespoon sambal
2 cans chickpeas, drained and rinsed
1 can full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, stems removed and sliced thin
1/2 cup mint or cilantro leaves
Yogurt for garnish
1. Heat the oil and pan together over medium heat and add the garlic, onion and ginger. Allow to sauté until lightly caramelized around the edges, stirring occasionally. Then add the jalapeno and sliced stalks from the chard.
2. Add the spices and sambal, cook for a minute or two until the spices are fragrant then add the chickpeas. Cook stirring frequently to slightly fry the chickpeas making sure to scrape the bottom of the pan with a wooden spatula or spoon to prevent any burning.
3. Use the wooden spatula or spoon to crush up some of the chickpeas, this will slightly thicken the soup via the starches in the chickpeas. Add the stock, coconut milk, salt and pepper.
4. Bring to a simmer, scraping the bottom of the pan to release any fond or brown bits. Cook stirring occasionally for 30-40 minutes or until the stew has thickened. Adjust the seasoning and add the chard leaves. Cook for another 5 minutes.
5. Serve with chopped herbs and a dollop of yogurt.
