Spiced Chickpea Stew With Coconut and Turmeric

It was good but I skipped the mint and used collards as my green element. I think I’ll double the ginger, tumeric, and garlic next time and I can see roasting some chickpeas and using them as a garnish. It still needs a little more heat. DO NOT SKIP THE YOGURT. If you don’t have yogurt (plain or Greek are both good), toss some sour cream on there. It’s too important to skip

Added kale and served with rice. Delicious.

Added cumin, garam masala, corn, peas, and squash, and lime at the end. Added kale before the 30-35 min simmer. Added lime at the end. Turned out tasty!

One 15 ounce can of chickpeas is 1.5-1.75 cups. So two cans is 3-3.5 cups

absolutely fantastic, skipped the yogurt and added whole wheat croutons as a topping

Really nice and warming for the cold winter months. I garnished with cilantro and Thai basil.

Go easy on the salt.

I added the instructions to a tweaked version of this page here: https://my.whisk.com/recipes/10777ea96929e0142228a0ee787a1e25075 I hate recipes behind a paywall.

Love this recipe. Definitely needs a good squeeze of lime before serving. I usually sub spinach for the kale, but both work well.

This is delicious. I can't express that enough. You HAVE to try. I'd even cook chickpeas like I did in this recipe for a side dish. But when you blend in the creaminess from the coconut milk and the freshness of the kale.... My mouth is watering. Just go make it. To view the recipe without a subscription, just Google "Alison Roman chickpea stew" and you'll have other websites that offer the recipe!

Delightful for a winter evening. Super easy to pull together but give it some simmer time. We made a few tweaks per our taste and what we had on-hand: added a generous dash of cumin and used frozen spinach. Added spices and cooked for a minute before adding garbanzos. Served with brown rice. My only regret was halving the recipe so we don't have left-overs.

I’m a year or two late to this (controversial) viral recipe, but it reallllllly is worth the hype. I’ll definitely be making this again and again - pretty simple and easy but tastes great. We ate every last drop - very savory and delicious. Recipe does require subscription, but basically sautée the aromatics (onion, garlic, ginger) in olive oil, add in spices and drained chickpeas and sautée for 10 min. Keep a cup of the chickpeas for topping later, then simmer with the coconut milk and broth until it’s the consistency you want. Wilt the greens, then top with the reserved chickpeas, mint, yogurt, and drizzle of olive oil. Enjoy!!