This recipe was inspired by a recipe from the New York Times Cooking site; one of my favorite recipe websites. My very first cookbook was Betty Crocker’s Cookbook. My second cookbook was The New York Times 60-Minute Gourmet. The New York Times never disappoints in terms of innovative, creative and delicious recipes.
My version of this Chickpea Stew serves two and has a bit more heat than the one from the New York Times. It was the perfect foil to keep the chill away during yesterday’s blustery wind event in the Northeast.
Chickpeas, also known as garbanzo beans, are rich in fiber and protein. They are a versatile legume that can be used in soups, stews, fried crisp as a snack or pureed to make hummus. They are delicious right out of the can and added to salads. Chickpea flour is also popular as an alternative to wheat flour for those trying to avoid gluten. You can also purchase them dried and rehydrate them yourself.
1 can coconut milk
2 small cans chickpeas aka garbanzo beans
1 cup chicken broth
3 cloves garlic, minced
2 tablespoons white onion, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground Turmeric
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 cup kale, torn into small pieces
2 tablespoons olive oil
- Saute the garlic, onion and ginger in a saucepan.
Add the beans and saute until the beans turn brown.
- Remove half of the beans and set aside. Mash the rest of the beans in the pan with a potato masher.
- Add the chicken broth and the coconut milk.
- Sprinkle in the spices. Stir gently to incorporate.
- Simmer for one hour and then add the kale. Cook until the kale is wilted.
- Serve and garnish with your favorite fresh herbs; mint is always a good choice.