Frazzled Chickpea, Turmeric and Coconut Stew
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 1x Sainsbury's Coconut Milk 400ml -
2 Cloves Garlic, grated 1x Sainsbury's Garlic -
10g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 White Onion, diced 1x Sainsbury's Onions Loose -
1 Thumb-sized Piece Ginger, grated 1x Sainsbury's Root Ginger Loose -
1/2 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
800g Chickpeas, drained 2x KTC Chick Peas 400g -
1 tsp Tumeric 1x Sainsbury's Turmeric 48g -
400ml Vegetable Stock, or chicken stock 1x Kallo Organic Vegetable Stock Cubes 8x11g -
4 heaped tbsp Coconut Yoghurt 1x The Coconut Collab Natural Coconut Yoghurt 350g -
1 Lemon, juiced 1x Sainsbury's Lemons -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
200g Rainbow Chard, washed and sliced or cavolo nero 1x Sainsbury's Rainbow Chard, Taste the Difference 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g