The chickpea stew that broke the internet in the US is here. Give it a go

Name: The chickpea stew that broke the internet in the US is here. Give it a go
Cuisine: Middle Eastern
Ingredients: 60ml olive oil, plus more for serving; 4 garlic cloves, chopped; 1 large yellow onion, chopped; 1 thumb-sized piece ginger, finely chopped; Salt and black pepper; 1½ tsp ground turmeric, plus more for serving; 1 tsp mild chilli flakes, plus more for serving; 2 tins chickpeas, drained and rinsed; 2 tins full-fat coconut milk; 270ml vegetable or chicken stock; 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces; 1 small bunch mint leaves, for serving; Yogurt, for serving (optional); Toasted pita, lavash or other flatbread, for serving (optional)

8 steps

Updated at: Thu, 17 Aug 2023 08:50:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2790.1 kcal (140%)

Total Fat225.8 g (323%)

Carbs168.5 g (65%)

Sugars33.3 g (37%)

Protein59 g (118%)

Sodium3581 mg (179%)

Fiber41.6 g (148%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

60mlolive oil

plus more for serving

1 thumb-sizedginger

piece, finely chopped

salt

black pepper

1 ½ tspground turmeric

plus more for serving

1 tspchilli flakes

mild, plus more for serving

2tins chickpeas

drained and rinsed

2tins full-fat coconut milk

270mlvegetable stock

or chicken

1 bunchswiss chard

kale or collard greens, stems removed, torn into bite - size pieces

1 bunchmint leaves

small, for serving

yogurt

for serving, optional

pita

toasted, lavash, or other flatbread, for serving, optional

Instructions

Step 1

Serves four to six. Cooking time 55 minutes

Step 2

1. Heat 60ml oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, three to five minutes.

Step 3

2. Add 1½ teaspoons turmeric, one teaspoon mild chilli flakes, and the chickpeas, and season with salt and pepper. 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, eight to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

Step 4

3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

Step 5

4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!

Step 6

5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, three to seven minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

Step 7

6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of chilli flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

Step 8

Serves four to six. Cooking time 50 minutes