From the kitchen
Spiced Coconut Chickpea Stew
Chickpeas and lacinato kale simmered in a smoky, turmeric-infused coconut milk reduction.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tsp Smoked Paprika
- 1 tsp Ground Turmeric
- 2 cans Chickpeas, drained and rinsed
- 1 can (13.5 oz) Coconut Milk
- 1 cup Vegetable Broth
- 3 cups Lacinato Kale, stemmed and chopped
- Salt, to taste
Method
- Heat the olive oil in a pot and sauté the onion until soft, about 5 minutes. Add garlic, smoked paprika, and turmeric, and toast 30 seconds.
- Add the chickpeas and stir to coat in the spices.
- Pour in the coconut milk and vegetable broth. Bring to a simmer over medium heat, then reduce to low.
- Simmer gently 15 minutes to let the flavors meld.
- Stir in the kale and cook 3 to 4 minutes until just wilted. Season with salt.
Kitchen note
This stew thickens naturally as the coconut milk reduces slightly over the simmer time — resist adding extra broth early on, since it will thin out before it has the chance to concentrate.
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