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While we’re all at home, doing our best to manage social distancing, why not try out some new recipes? It’s a great time to experiment with the food that’s already in your pantry or your fridge! This stew relies on some staple foods and flavours from around the world and packs a ton of flavour.
A favourite in South Asian diets chickpeas are hearty source of fibre and a health-full protein source. Without further ado, here’s the Chickpea Stew—I love a good rhyme.

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Prep Time – 10 – 15 Minutes

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Cook Time – 45 – 50 minutes

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Servings – 6

[/text-with-icon][/vc_column_inner][/vc_row_inner][divider line_type=”No Line” custom_height=”30″][vc_row_inner column_margin=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” width=”1/3″ tablet_width_inherit=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][nectar_animated_title heading_tag=”h6″ style=”color-strip-reveal” color=”Extra-Color-1″ text=”Ingredients”][vc_column_text]*TIP 1: WASH YO HANDS.*

*TIP 2: Keep a kettle boiling so that you can add hot water if you stew is too thick*

  • 2 large cans of chickpeas (roughly 3 -4 cups)
  • 2 medium yellow onions, diced/chopped
  • ¼ cup olive oil
  • 4 inch section, Ginger (more or less, to taste), finely chopped or grated
  • 1 bulb of garlic (more or less to taste), finely chopped
  • 1.5 cans of coconut milk
    *You can use boxed coconut milk, but the taste is a little different
  • ½ a lime
  • 2 cups of stock (veggie, chicken, or beef)
  • 2.5 cups Leafy greens (kale, collard greens, spinach are all great options)
  • 1 large bunch of mint (~ 1 cup)

[/vc_column_text][divider line_type=”No Line” custom_height=”20px”][nectar_animated_title heading_tag=”h6″ style=”color-strip-reveal” color=”Extra-Color-1″ text=”Seasonings”][vc_column_text]Listen here now, IRL I season things and taste them to adjust, little by little. I don’t tend to measure the quantities out, but for y’all I did. However, I’m a pepper-head, so use your own taste buds. Taste with a fresh spoon each time. #keepitclean

  • Sea salt and Crushed Black Pepper (to taste, used throughout)
    *Add it little by little. Do not over salt.
  • 1 tbsp red pepper flakes 
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp cumin
  • 1 tbsp garlic powder
  • ½ tsp allspice
  • ½ tbsp spicy chili powder
  • 5 small red chillies, chopped

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  • Yogurt, for garnish (You can use alternatives)
  • Flat breads or grilled veggies for sides (optional)
  • Grilled almond slivers, if you’re feeling fancy
  • Sprigs of mint
  • Chilli flakes

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Medium heat 

  1. Oil, onions, garlic, and ginger
    Heat the olive oil in a large pot. Use medium heat. Add in your garlic, onions, and ginger. Season with a little salt and pepper. Cook for about 3 – 5 minutes. What you’re looking for is the slight browning of your onion mixture.
  2. Chickpeas and spices.
    We don’t want run-belly, so cook down your spices a bit. Toss in the curry powder, turmeric, all spice, and chilli flakes. Stir to incorporate. Stir this for about 1 minute. Toss in the chickpeas, add a little bit of your salt and pepper. Stir to incorporate, scraping the bottom of your pot. Use a wooden spoon or silicone spatula to avoid scratching your cookware.OPTIONAL: After about 10 minutes remove 1 cup of the chickpeas and set that aside. You can use it for a garnish later on.
  3. Mash it up and add milk:
    Add in the remainder of the seasonings: garlic powder, cumin, red chillies, and spicy chilli powder. Stir it for about two minutes. Taste the mixture–make sure to taste the actual chickpeas. Adjust with salt and pepper as needed. You can also add in other spices if you feel like it. Go little by little. Make it yours!
    If you have a masher start mashing the chickpeas in the pot so that they are unevenly crushed. You still want some whole ones in there. What we’re going for here is a natural way of thickening your stew. It’ll add body and some different, but pleasant textures. If you don’t have a masher, use the bottom of a clean heat-safe bowl or a spatula.Once you’ve mashed it up, add your coconut milk. If you are using a boxed coconut milk that is thinner than the canned stuff, use less (1 – 1.25 cup). Add in your stock. Stir and cover it for 5 minutes.
  4. Add more flavour and let it cook:
    As your mixture is simmering, squeeze the juice from your lime into the pot and then drop the lime into the mixture.Stir to incorporate and then cover it and let it cook for 30-35 minutes on medium heat. After 30 minutes, stir it. Scrape the bottom to get in those lightly charred bits for more flavour. If your mixture is too thick for your taste add a little of that boiling water from your kettle. 
  5. Greens!
    Add in your washed greens. Cook time here will depend on which green you choose. Cook them until they wilt. Spinach and thinner greens will cook faster. Kale will take a bit longer. Whatever you choose, it shouldn’t take more than 6 minutes.
    Add in most of your mint, leave a few sprigs for garnish. Stir for one minute. Turn off the heat, move your pot off the burner, and cover. Let it sit for a few minutes.Remove the lime from the pot and serve.
  6. Make it pretty!!
    Grab your favourite bowls and serve it up. Add the garnishes as you see fit. I love loads of colour, so I added yogurt and then topped it with the extra chickpeas and two dollops of greek yogurt.Finally, sit down, put away your phone (after taking a picture to commemorate your success, of course) and then, as usual, eat and be joyful.

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