Staying In: Spiced Chickpea Stew with Turmeric
In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked our partner to share some of their best recipes with us that you can make using pantry staples.
This week, City Cooking West End shared their recipe for a warm and comforting spiced chickpea stew. Need help following along? City Cooking demo-ed this recipe on Zoom for us last week; you can watch the replay here.
Keep checking in every week for another recipe. And as always, make sure you wash your hands before you eat!
Spiced Chickpea Stew with Turmeric
Makes 2 Servings
|∙ 2 Tablespoons olive oil
∙ 2 garlic cloves, chopped
∙ 1 small onion, chopped
∙ 2 large carrots, chopped
∙ 1 (1-inch) piece ginger, finely chopped
∙ Kosher salt and black pepper
∙ 3⁄4 teaspoons ground turmeric
∙ 1⁄2 teaspoon ground cumin
∙ 15-oz can chickpeas, drained and rinsed
∙ 15-oz can full-fat coconut milk
∙ 8 oz vegetable or chicken stock
∙ 1 lime
∙ Chicken or tofu
1. Prep Ingredients
Chop onion, finely chop or grate garlic, peel and dice carrots, peel and finely chop ginger. Wash and chop greens, removing tough stems as needed.
2. Sauté Aromatics
Add 2 tablespoon of olive oil to a large pot over medium heat and sauté onion and carrots until softened, 5 minutes. Add garlic and ginger and cook 1 additional minute.
3. Add Spices and Chickpeas
Stir in turmeric, cumin, and drained chickpeas, stirring occasionally, and cook until toasted, 5 minutes.
4. Pour in Coconut Milk and Broth
Pour in full fat coconut milk and broth and bring to a boil.
5. Cook Greens
Add in greens, reduce heat to a simmer, and cook until wilted. Season to taste and remove from heat.
6. Garnish and Serve
Ladle into bowls and garnish with cilantro, yogurt, pita or naan bread, and a squeeze of lime juice.
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