Frazzled Chickpea, Turmeric and Coconut Stew

    5m prep time
    25m total time
    Easy level
    14 ingredients

Inspired by Alison Roman’s iconic recipe ‘The Stew’, this Frazzled Chickpea and Turmeric Stew is everything you could want on a cold winter’s day. It makes for an excellent lunch and keeps well in both the fridge and freezer, making it a great meal-prep dish. Switch up the greens for anything you have leftover in your fridge - spinach, chard, kale, and spring greens all work well here. Bulk it out with rice or some warm naan to make it a larger meal.

Method

Based on 4 servings, adjust as needed.

Step 1

In a large pot, sauté the chopped onion in olive oil for 4-5 minutes or until translucent. Add in the grated garlic, ginger and chilli flakes and fry for an extra minute. Chuck in your drained chickpeas and turmeric and fry for 5 minutes, coating them in the oil and letting them get some colour. If anything starts to stick to the base of the pan, just add a small splash of water to release it. Remove about 1/4 of the chickpeas and set them aside for later.

Step 2

Once your chickpeas are suitably ‘frazzled’, pour in the coconut milk, the stock, some salt and pepper. Bring to a simmer and cook for 10 minutes. Crush about a third of the chickpeas with either a potato masher or a fork to thicken the stew and create a bit of texture.

Step 3

Stir in your washed and chopped greens, cooking just until they wilt (if using a vegetable with a thick stem, chop up the stems and add them 2 minutes before the leaves). To finish the stew, add in the lemon Juice.

Step 4

Divide the stew between your bowls and top each one with a big dollop of yoghurt, some of the reserved frazzled chickpeas, fresh coriander leaves, black pepper and more chilli flakes if you like.
  • Ingredients
  • Based on 4 servings
  • 400ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml
  • 4 heaped tbsp Coconut Yoghurt 1 x The Coconut Collab Natural Coconut Yoghurt 350g
  • 1 Lemon, juiced 1 x Sainsbury's Lemons
  • 200g Rainbow Chard, washed and sliced or cavolo nero 1 x Sainsbury's Rainbow Chard, Taste the Difference 200g
  • 1 White Onion, diced 1 x Sainsbury's Onions Loose
  • 1 Thumb-sized Piece Ginger, grated 1 x Sainsbury's Root Ginger Loose
  • 1/2 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 800g Chickpeas, drained 2 x KTC Chick Peas 400g
  • 400ml Vegetable Stock, or chicken stock 1 x Kallo Organic Vegetable Stock Cubes 8x11g
  • 10g Coriander 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 2 Cloves Garlic, grated 1 x Sainsbury's Garlic
  • 1 tsp Tumeric 1 x Sainsbury's Turmeric 48g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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