This deliciously smooth, easy-to-make, and wallet-friendly chickpea and coconut stew is inspired by the famous recipe of Allison Roman for the New York Times, “The Stew”.
This stew is thickened with a combination of coconut milk and chickpeas that are slightly crushed with the back of a spoon after cooking.
I like my version of this stew with an added slight kick from poblano peppers; red bell pepper is a great substitute as well.
The swiss chard wilts in the stew as it cooks and adds heft to the stew, making it heartier and adding a fresh flavor. If you don’t have swiss chard, fresh chopped spinach works as a good substitute, or lacinato kale leaves with the stems removed.
When it comes to the coconut milk used in this chickpea and coconut stew, make sure to use the full-fat version in the can, typically found in the Asian section of your grocery store. Do not use drinking coconut milk or cream of coconut; neither type has the right texture and won’t work in this soup. It should have an almost curry-like texture when it’s cooked.
You might also like:
Thai-Style Chicken, Mushroom, and Coconut Soup
Green Thai Quick Chicken Curry with Vegetables
Speaking of curry, you can serve this chickpea and coconut stew with a side of white rice on the side. I personally prefer it with a crusty side of naan bread to sop up the delicious golden liquid.
If you’re looking to add a meat-based protein, shredded chicken is a great addition, as is crumbled sausage. Both can be cooked separately and added at the end to keep the flavors of the stew balanced.
Spiced Chickpea and Coconut Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup canned chickpeas
- 2 cups chicken or vegetable broth
- 1×14 ounce canned coconut milk
- 1 yellow onion diced
- 1 tablespoon ground ginger
- 1 tablespoon turmeric
- 2 cloves garlic minced
- 1 poblano pepper diced
- 1 bunch Swiss chard diced
- 1 teaspoon salt
Instructions
Prep Ahead:
- Chop the vegetables according to the instructions in Steps 1-4. Stir in the spices, then transfer to a resealable bag or container.
- If desired, combine the drained, cooked chickpeas, and coconut milk and add to the vegetables.
- Store the prepared ingredients in the fridge for up to 4 days, or in the freezer for up to 3 months.
Prepare From Prepped:
Stovetop Instructions:
- Thaw ingredients as necessary.
- Prepare the ingredients according to the instructions in the original recipe.
Slow Cooker Instructions:
- Thaw ingredients overnight in the fridge or as necessary.
- Transfer contents of the 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.
Make From Fresh:
Stovetop Instructions:
- Peel and dice the onion.
- Peel and mince the ginger and garlic
- Remove the seeds from the bell pepper, then dice
- If using Swiss chard, roughly chop it into bite-sized pieces
- Heat the oil over medium heat in a large pot, until the oil is shimmering.
- Add the vegetables and stir, cooking for 2-3 minutes, or until the garlic has started to lighten in color and has become fragrant.
- Stir in the spices, then add the drained chickpeas, broth, and coconut milk
- Turn heat to low and simmer for 25-30 minutes, stirring occasionally, until the stew has reduced by a third.
- Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
- Serve hot with crusty bread or naan bread on the side.
Slow Cooker Instructions:
- Peel and dice the onion.
- Peel and mince the ginger and garlic
- Remove the seeds from the bell pepper, then dice
- If using Swiss chard, roughly chop it into bite-sized pieces
- Add all prepared vegetables to the slow cooker, along with the spices, drained chickpeas, broth, and coconut milk.
- Add the lid and cook on low for 2 hours, high for 1, until the soup has thickened slightly.
- Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
- Serve hot with crusty bread or naan bread on the side.
Indian Butter Curry
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