Coconut Curry Chickpea Stew
Ingredients
- 1 tbsp neutral oil
- 2 cloves garlic minced
- 1/2 onion chopped
- 1 inch piece ginger finely chopped or grated
- 1-2 tbsp red curry paste
- 1 can chickpeas drained and rinsed
- 1 can coconut milk full fat
- 1 cup vegetable stock
- 1 bunch kale stems removed, torn into bite sized pieces
- salt and freshly ground pepper
- 1/2 cup fresh mint or cilantro to finish
- Coconut yogurt if desired
Preparation
Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
Use a wooden spoon or potato masher to mash the chickpeas – their starchiness will thicken the stew. Add the coconut milk and stock, scrapping up any bits on the bottom of the pan.
Bring to a simmer and cook, stirring occasionally, until thickened to your liking, 20-30 minutes. Stir in the greens and cook until wilted. Season with salt and pepper to taste.
Scoop into bowls and top with the reserved chickpeas, fresh herbs, a drizzle of olive oil, and dollop of coconut yogurt, if using.
