This stew is so good, we made a quadruple batch when camping with friends last summer, and it was all consumed. It’s yummy and filling and fragrant and pretty and it’s just the best ever! I got the recipe from the New York Times, but it’s often behind a paywall, plus I’ve changed some things up a bit to better suit what’s often in our cupboard.
- 1/4 c coconut oil (can use olive instead)
- 1.5 tsp crushed garlic (or 3-4 cloves)
- 1.5 tsp crushed ginger (or 1.5-2″ fresh, finely chopped)
- 1 large yellow onion, chopped
- 1 T ground turmeric
- 2 (15-oz) cans chickpeas, or about 1/2 bag dried, cooked
- 2 cups cubed potatoes (sometimes I use fingerling, sometimes yellow, sometimes red, sometimes russet, so whatever you have, or you can forgo the potatoes)
- 1 (15-oz) can full-fat coconut milk
- 3-4 cups veggie broth/stock (I use 1 rounded teaspoon of Better Than Bouillon Seasoned Veg Base, which is pretty salty)
- Salt and pepper to taste
- 1 t – 1T red pepper flakes, to taste/spice level desired
- OPTIONAL: chopped spinach or kale
- OPTIONAL: can of diced tomatoes
Making the Stew
Heat oil in large pot/dutch oven over medium heat. Add garlic, ginger, and onion. Cook, stirring occasionally, until onion is translucent and starts to brown a bit. 5 minutes or so.
Add turmeric and chickpeas. Cook, stirring frequently, for 8-10 minutes.
Squash the chickpeas a bit, using a wooden spoon or masher thing (this can help thicken the stew a bit). Add potatoes, coconut milk, and stock/broth/bouillon & water. Season with salt & pepper if necessary. Bring to a simmer, scraping up bits on the bottom. Cook, stirring occasionally, until stew has thickened and potatoes are done, 30-35 minutes. If you’re adding tomatoes, add them at any time (I usually dump a can in at about 25 minutes or so).
If you’re adding greens, add them now. Cook a few minutes more, so they soften up a bit. Taste and add salt/pepper/red pepper flakes as necessary.
That’s it! You’re done! Sometimes, instead of adding the potatoes, I make rice and serve the stew on top of it. Or, I’ve made baked potatoes and served this on top (that was sooo good, and something cousin Maggie, Hazel, and I cooked up at one of Astrid’s wetter soccer games a few years ago). We’ve also made flatbread to go along with it (I haven’t gotten it together to try yeasted naan yet, but non-yeasted flatbreads like this one are super yum too).