Folks, it’s detox time again. Trite? Sure. It’s January, and everyone is rebounding from holiday bloat and pumpkin spice fatigue. This does not, however, mean that we can’t have any culinary fun! This Chickpea Stew with Turmeric and Kale is super healthy, and it is also dee-freaking-licious.
This is a somewhat simpler riff on a recipe from culinary diva Alison Roman, whose dishes are always dripping with flavor and character. It’s thick and luscious, with pungent savory spice and a satisfying chunky texture. It also happens to be dairy-free, gluten-free, and vegan (if you use veggie stock). I am none of those things, and I LOVE THIS SOUP.
Now, I wouldn’t say I’m the world’s biggest chickpea fan. When I was growing up, my mom called them garbanzo beans, which is so unsexy, and served them with things like canned tuna, so for years I categorized them firmly as no-fun food. But here’s the thing about chickpeas. When you cook them for a long time, they begin to give off their starch and get really soft and kind of creamy and velvety (as seen in my uber-creamy hummus). And paired with coconut milk? I mean. Pphhh. So creamy.
I’ll stop saying creamy.
And then there’s kale. Poor, maligned kale. It was so beloved for a long hot minute, and now it’s a little passé. But it works so, so nicely in this soup. I was worried it might be too chewy, as kale can be. But no. Unlike spinach, which wilts and melts in hot soup, kale stands up to the strong flavors and textures and maintains a tender but firm bite. Even if you’re not a kale lover, I really encourage you to give it a try here.
That saffron color comes from turmeric, which is one of the world’s most delightful and healthy spices. It’s a little citrus-y and slightly bitter, which is balanced perfectly here by the sweetness of coconut milk. A few red pepper flakes provide the perfect level of burn-in-the-back-of-the-throat.
Ms. Roman likes to serve her soup with a dollop of plain yogurt and a sprinkle of mint, and I must say the tang and brightness those two ingredients bring, respectively, are really good. It’s also fabulous slurped up just as it is. Whether you’re detoxing or not.
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Coconut Chickpea Stew with Turmeric and Kale
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
Description
Clean eating meets comfort food in this spicy, creamy chickpea stew.
Ingredients
2 TB olive oil
1 medium white or yellow onion, diced
3 cloves garlic, finely minced
1 tsp kosher salt
1 TB minced fresh ginger root
2 tsp ground turmeric
1 tsp red pepper flakes
2 15-oz cans (about 2.5 cups) chickpeas/garbanzo beans, rinsed and drained
4 cups vegetable or chicken stock
2 15-oz cans (about 2.5 cups) unsweetened coconut milk (not coconut water or coconut cream)
3 cups stemmed, chopped fresh kale
Salt and pepper
Yogurt and chopped fresh mint for garnish (optional)
Instructions
In a dutch oven or soup pot over medium heat, add oil and when it shimmers, add onions and salt. Cook, stirring frequently, until onion begins to soften, about 5-7 minutes. Add garlic and ginger and cook a minute longer.
Tumble in the chickpeas along with the turmeric and red pepper flakes. Cook for about 10 minutes, when the chickpeas are beginning to brown and fall apart. Add the stock and coconut milk, stir to loosen any bits stuck to the bottom of the pan, and bring to a simmer. Cook for about 30 minutes, until the stew becomes thick and creamy. If it gets too thick at any point, add stock to reach the desired consistency. Taste and add more salt and pepper to taste.
Stir in chopped kale and cook a few minutes more until it’s cooked through. Serve hot, topped with chopped mint, spoonfuls of plain yogurt or sour cream, or an extra sprinkle of red pepper flakes.
Very easy, tasty and soothing. Thanks!