Chickpea Stew with a Kick

Prepare to be surprised! This stew is outstanding! And so’s the kick of spice. Run out and buy what you need now, because you’ve just got to have this for dinner! The basis of this vegetarian stew comes from Alison Roman of The New York Times; I’ve removed the parts that didn’t work and added new parts that do. 

You’ll want to make this delicious vegetarian dish over and over - especially if you like spicy food. It can easily be modified to suit vegan tastes, as well.  I can hardly wait to make again!

Chickpea Stew with a Kick

1/3 c. (80 mL) olive oil

4 large garlic cloves, chopped rough

1 large onion, chopped rough

Piece of ginger the size of your thumb, skinned, chopped rough

1-1/2 tsp. (7.5 mL) powdered ginger

Salt and pepper to taste, freshly ground

2 tsp. (10 mL) powdered turmeric

2 tsp. (10 mL) chili flakes

Three 13.5 oz. each (398 mL each) cans chickpeas, rinsed and drained

Two 13.5 oz. each (400 mL each) cans full-fat coconut milk

2 c. (500 mL) vegetable or chicken stock

1 bunch kale, rinsed and blotted dry (about 4 c. or 1 L with stems removed and leaves torn slightly larger than bite-sized ... See Note) 

1/4 c. (60 mL) cornstarch

2 tbsp. (25 mL) cold water

Yogurt, for serving (optional)

Mint sprigs, as garnish (optional)

Bread, pita, or lavash, for serving

Prepare and array ingredients before starting. Heat oil over medium-high setting in large pot. When oil sizzles, stir in garlic, onion, and powdered and fresh gingers with salt and pepper. Lower heat to medium, stirring until onion is soft and translucent, about 5 min.  

Thumb-sized piece of ginger, 

chopped rough.

Adjusting heat as necessary from medium to medium-high to medium again, add turmeric, chili flakes, and drained chickpeas. Stir, uncovered, 8-to-10 min. to develop flavors.

Mash chickpeas, leaving some whole. Again adjusting heat - now from medium-low to simmer - add coconut milk and stock, stirring frequently to ensure chickpeas don’t stick to bottom of pot and coconut milk doesn’t scorch. 

Still uncovered, simmer 45-to-60 min., stirring often, until stew reduces in volume and flavors blend and deepen. Add additional freshly ground salt and pepper, to taste.  

To small bowl, add cornstarch, gradually stirring in cold water until smooth. Add to stew in small portions, stirring until stew starts to thicken. 

Add prepared kale, simmering and stirring until wilted and softened, about 5 min. Ladle hot stew into bowls, topping with yogurt and small mint sprigs. Serve with your choice of bread. Yields 4-to-6 servings.

Note: My preference for removing kale’s tough stems is with a pair of kitchen shears - a fast, easy, and efficient method. I’m not a kale fan, but kale is magnificent in this recipe, adding taste, nutrition, and color.

For more stew recipes, see One Click: Stew.

Ready to serve: Chickpea Stew with a Kick!