Asian cuisine
Easy

Spiced Chickpea Stew With Coconut

Running out of dinner recipes? Try this sweet and spicy chickpea stew for a quick, easy, and filling dinner for two!

Spiced Chickpea Stew With Coconut
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Recipe
PRE TIME: 5 min
COOKING TIME: 40 min
TOTAL TIME: 45 min
2 SERVING
Ingredients:
  • 7 oz. Collard Greens
  • 2 cloves Garlic
  • 1 oz. Ginger
  • 8.8 oz. Onion
  • 2 tbsp. Olive Oil
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp. Ground Turmeric
  • 19.2 oz. Canned Chickpeas
  • 2 cup Coconut Milk
  • 1/3 cup Chicken Stock
  • 1/4 cup Sour Cream
  • 1 tbsp. Mint Leaves
  • Salt and Black Pepper, to taste
Directions:
1
Remove stems from collard greens and chop into strips, set aside. Dice garlic, ginger and onion.
2
In a large skillet over medium high heat, stir fry garlic, ginger and onion until translucent. Add red pepper flakes, ground turmeric and chickpeas. Use a spatula to press down and crush the chickpeas for more flavor.
3
Add coconut milk and chicken stock, season with salt and black pepper. Cook, stirring frequently, until the stew has thickened. Lower heat and bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cover and cook for about 30 to 35 minutes.
4
Add collard greens to the stew pot, making sure they’re submerged completely. Cook for a few minutes so they soften.
5
Top with a good drizzle of olive oil, a sprinkle of red pepper flakes, a spoonful of sour cream and mint leaves. Serve.
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