As a very busy, and very hungry, breastfeeding new mom, I will openly admit that my new year appetite has been anything but clean. Instead, it’s been absolutely ravenous and destroying anything in sight. Junk food? Pass it here. Carbs? Load ’em up! To be honest, my current ‘diet’ is far closer to that of a stereotypical pregnant woman (think: lots of pizza), which, oddly, is the total opposite of how I ate while actually pregnant (read: a clean, mostly meatless diet). Now that my true cavewoman self is back, I have been struggling with trying to maintain a mostly plant-based diet, even though I know eating this way is one of the best changes I can make for my body, my health and the future of our planet.
At this time in my life, if a meal is meat-free, I definitely need it to be delicious and filling AF, and I think that Alison Roman‘s infamous stew recipe could be the one that changes it all for me, at least right now. Maybe, in your case, you’re on a New Year cleanse, or simply eating plant-based out of habit and choice. Either way, I’m sure we can all agree on the joy a great recipe can bring to everyone so, if you, like me, have not yet tried ‘THE STEW‘ from Alison Roman, here’s the recipe:
Spiced Chickpea Stew With Coconut and Turmeric
What You Need:
- ¼ cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1 cup mint leaves, for serving
- Yogurt, for serving (optional)
- Toasted pita, lavash or other flatbread, for serving (optional)
What To Do:
- 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.
- Add turmeric, red-pepper flakes and chickpeas, 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.
- 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. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- 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.
(Story by Editor-in-Chief, Gracie Carroll)