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Vegetarian Spiced Chickpea Stew

Gail Pearce Elegant-Entertaining
Print Recipe Pin Recipe
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/4 cup olive oil, extra virgin
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoon fresh ginger, chopped
  • 1 tablespoon ground turmeric
  • 2 cans chickpeas, drained and rinsed
  • 1 teaspoon chili flakes, optional
  • 2 cans coconut milk, full fat and organic
  • 2 cups vegetable broth
  • 5 cups chopped Swiss chard (you can use kale or other hearty greens)
  • 1 cup fresh spinach, chopped
  • 1 cup Greek-style yogurt
  • 1/2 cup mint leaves, chopped
  • 1/2 lime (juiced)
  • Salt and Pepper

Instructions
 

  • In a large pot or Dutch oven add olive oil and sauté onions, ginger and garlic until the onions are translucent.
  • Add salt, pepper, turmeric and chili flakes and mix well.
  • Add chickpeas that have been drained and rinsed. While rinsing the chickpeas I remove most of the outer skin, but that is very optional. Note: You can use dried chickpeas, as well, but they must be pre-soaked and fully cooked before adding them to the stew.
  • Cook chickpeas and aromatics for 10 minutes.
  • Add coconut milk and vegetable or chicken broth. Stir well and season with salt and pepper.
  • Cook for 30 minutes.
  • Prepare greens – remove the stem from the swiss chard and cut into bite size pieces. Add greens just before serving. Cook for about 5 minutes.
  • Serve in bowls.
  • Garnish with 1 tablespoon Greek style yogurt, topped with mint leaves, chili flakes, a nice drizzle of olive oil and a squirt of lime juice.
Keyword #chickpeas, #chickpeastew, #greens, #vegetarian, #vegetarianspicedchickpeastew
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