Coconut Curry Chickpea Stew

It may be really hot in NYC, but I can’t help but to crave a hot, spicy stew. This Coconut Curry Chickpea Stew is comforting and really simple to make, you won’t regret it!

Ingredients:

2 tbsp olive oil

3 cloves garlic minced

1 onion chopped

1 inch ginger finely chopped

2 tbsp tomato paste

handful of baby spinach

1 teaspoon turmeric

1 tbsp of coriander seeds

1 teaspoon cumin

1 teaspoon of cumin seeds

1 tbsp salt and pepper

1 can chickpeas drained and rinsed

half a can coconut milk (for stronger coconut taste add full can)

1 cup vegetable or chicken stock

mint to garnish

1 tbsp of yogurt to garnish

In a large pot or skillet, heat olive oil. Once heated, add your onion, garlic, and ginger. Cook on medium high heat until aromatic, until onions have softened. Then add in chickpeas and tomato paste. Cook the chickpeas for about 10 minutes or until slightly crispy. Remove a few chickpeas for garnish and set aside. With a fork or potato masher, smash some the chickpeas. This will bring out more of the starchiness in the stew and help it thicken.

Once the chickpeas are toasted, add in spices, stock, and coconut milk. Simmer on medium high heat for about 20-25 minutes. Half way through, add baby spinach and cook until the spinach wilts. Season with salt and pepper to taste.

Serve hot in bowls. Garnish with toasted chickpeas, mint, and yogurt. Best served with naan bread!