I feel like we could all use a bit of comfort right now. It’s not so strange for me to be home and not go out – after all most days I work from home. But what is a little worrying is not being able to grocery shop with abandon. All of the online delivery places have their spots taken up almost instantly and as someone who examines each and every piece of produce, leaving produce choice in the hands of someone else is rough.
As it stands I’m a pretty anxious person so this whole world pandemic situation is … well, rough. Mike and I have been trying to keep busy. I’ve throughly cleaned our deck, done lots of loads of laundry, and been cooking whatever we have in the fridge.
This is one of those easy to make comforting soups that uses (mostly) pantry ingredients. It’s a riff on Alison Roman’s viral stew. Unfussy and easy. A little bit of what everyone needs right now.
Hope everyone is staying safe and healthy.
PS – To make this vegan, skip out on the yogurt and be sure to use vegetable stock 🙂
PPS – If you want a similar stew, check this one out too.
Coconut Curry Chickpea Stew
Creamy coconut chickpea stew with greens and yogurt.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
- 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 or chicken stock
- 1 bunch kale stems removed, torn into bite sized pieced
- salt and freshly ground pepper
- 1/2 cup fresh mint or cilantro to finish
- greek yogurt if desired
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 yogurt, if using. Enjoy immediately.