When it's cold outside, we make soup.

Hey, y’all its been super cold almost everywhere this past week. I just heard that even parts of the Niagara Falls are frozen. Say whauuuuuut? Now if you’ve ever been you know that that’s hard to do —-even for good old Mother Nature. I think she’s just showing off.

And so,yeah, when it’s cold out, we like to make soup. Last year I posted a recipe for another soup that we made and love, Coconut Curry Lentil Soup. You can find it by clicking here. We’ve made a variety of soups over the past weeks, broccoli soup, chicken noodle, ham & potato, chicken chili, and a chickpea stew —my new favorite. I discovered the recipe on the Today Show and tweaked it a little bit. It’s so good you guys. We have two vegetarians in our family now and this makes everyone happy. I think it was even better the second day for lunch. The combination of spices are amazing!! Let me know if you make it and what you think. If you’d like to print the recipe, click here.

Chickpea Stew

RECIPE
Chickpea Stew

Ready in 60-90 minutes

Serves 6 - 12 people

Ingredients

  • ½ cup olive oil

  • 8 cloves garlic, chopped

  • 2 large yellow onions, chopped

  • 1 (4 inch) piece of ginger, finely chopped

  • Kosher salt & black pepper

  • 3 teaspoons ground turmeric

  • 2 teaspoons red-pepper flakes

  • 4 cans chickpeas/garbanzo beans, drained and rinsed

  • 4 cans coconut milk (15 ounce cans)

  • 1 quart vegetable stock (4 cups)

  • 1 bunch of Swiss chard, kale or collard greens, stems removed & torn into bite-size pieces

Preparation

  1. Heat oil in large pot over medium heat.  Add garlic, onion & ginger. Season with salt and pepper and cook, stirring occasionally, 3-5 minutes

  2. Add turmeric, red pepper flakes and chickpeas, season with salt and pepper.  Cook and stir frequently, so the chickpeas sizzle and fry a bit in the spices and oil until they start to break down and get a little browned and crisp, 8-10 minutes.  Remove about a cup of the chickpeas and set aside for a garnish.

  3. Using a masher or wooden spoon, further crush the remaining chickpeas slightly.  Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot.  Cook and stir occasionally, until stew has thickened, about 40-50 minutes.

  4. If you wish for the stew to be thicker, keep simmering until you reach your desired consistency.

  5. Add greens and stir.  Cook a few minutes so that they wilt and soften, 3-7 minutes.  Season again with salt & pepper.

  6. Serve with reserved chickpeas, a sprinkle of red pepper flakes and a drizzle of olive oil.  Also great served with pita!

Tips

You can halve this recipe if you’d like.  We are a family of five and everyone enjoys this stew for lunch the next day!

Enjoy!

xo-Trish



Trish Woodwardchickpea stew, chickpea, soup, soup recipe, vegetarian soupComment