Our friends at Spicewalla tipped us off to #thestew that went viral last month, and we’re so excited about this delicious vegan meal. We’ve combined our favorite local ingredients – like Spicewalla & Diaspora Co. Turmeric – and our affordable Co-op Basics to bring you this easy, creamy, hearty stew perfect for the doldrums of February. Stop by the Co-op for all the ingredients, and try it at home!
Coconut Chickpea Stew with Spicewalla Turmeric
Adapted from Allison Roman’s Spiced Chickpea Stew with Coconut and Turmeric, recently featured in The New York Times
DCM SHOPPING LIST
– ¼ cup Field Day Organic Olive Oil, $6.99 (Co-op Basic!)
– 4 garlic cloves, chopped
– 1 large yellow onion, chopped
– 1 (2-inch) piece ginger, finely chopped
– Kosher salt and black pepper
– 1 ½ teaspoons Spicewalla Diaspora Co. Turmeric
– 1 teaspoon red-pepper flakes
– 2 (15-ounce) cans Field Day Organic Garbanzo Beans, $.99 (Co-op Basic!)
– 2 (15-ounce) cans Field Day Organic Coconut Milk, $2.39 (Co-op Basic!)
– 2 cups Field Day Organic Vegetable Stock, $1.99 (Co-op Basic!)
– 1 container of Red Hawk Farm Spinach, Locally Grown
– 1 cup mint leaves, for serving
1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
2. Add Spicewalla turmeric, red-pepper flakes and garbanzo beans (drained and rinsed), and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency.
4. Add spinach and stir, making sure they’re submerged in the liquid. Cook a few minutes until they wilt and soften. Season again with salt and pepper.
5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.