This spiced coconut curry is inspired by “The Stew”, a famous spiced chickpea soup from Alison Roman at The New York Times. Crushing the chickpeas with the back of a wooden spoon while they cook is important; it helps thicken the stew and imbue the chickpeas with more flavor.
2 cups chicken or vegetable broth
2 cans full-fat coconut milk
2 cups cooked chickpeas
1 large yellow onion
1 ounce fresh ginger
3 cloves garlic
1 teaspoon salt
1 bell pepper
1 bunch Swiss chard OR 2 cups fresh spinach
1 tablespoon turmeric
Prepare the ingredients:
Peel and dice the onion
Peel and mince the ginger
Peel and mince the garlic
Remove the seeds from the bell pepper, then dice
If using Swiss chard, roughly chop into bite-sized pieces
Combine prepared vegetables and all remaining ingredients in large freezer-safe sealable plastic bag and freeze.
Slow cooker instructions: Thaw ingredients overnight in fridge or as necessary. Transfer contents of bag to slow cooker and cook on low, stirring occasionally and crushing the chickpeas as they cook, until the soup is heated through and the peppers, chickpeas and onions are soft- about 1-2 hours. Serve with naan bread.
Stovetop instructions: Thaw ingredients in fridge overnight or as necessary. Transfer contents to large pot with lid and cook on medium-low, removing lid occasionally to stir and crush chickpeas as they cook. Cook 30 minutes-1 hour, or until vegetables are soft and cooked through and mixture has reduced slightly. Serve with naan bread.