Chickpea Curry

SOUP RECIPE

Recipe created by Michele Leao, Healthy Table By Us

PREP TIME 15 mins
COOK TIME 45 mins
TOTAL TIME 1 hr

SERVINGS 4+ people

INGREDIENTS

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 tbsp ginger; peeled and minced
• 2 tsp ground turmeric 
• 1/2 tsp black pepper 
• A dash of cumin ( optional)
• 1 tsp red pepper flakes
• 2  cans chickpeas; drained and rinsed 
• 1 can full-fat coconut milk or (see notes for a less saturated fat version)
• 3 cups vegetable stock
• 2 cups of dark greens- options : kale; stems removed and torn into pieces, spinach, beet green leaves
• Salt

Optional Toppings (add layers of texture and elevate the dish to another level):

• Mint
• Basil
• Cilantro
• Vegan plain yogurt
• Sliced jalapenos
• Juice from half a lemon 

INSTRUCTIONS

1. In a large pot over medium heat, cook the onions in the oil until the onion is translucent, around 3 minutes, then add garlic, and ginger with some salt​
2. Add the turmeric, black pepper,  red pepper flakes, cumin if using and chickpeas. Cook so that the chickpeas begin to fry slightly, and get crisp and browned, about 10 minutes. Remove 1 cup of the cooked chickpeas and set aside in a bowl for the finished stew.
3. Using a wooden spoon/ spatula, gently crush the remaining chickpeas in the pot, so that they break apart and release some of their starch, which will help thicken the stew later. Add the coconut milk and the stock, and bring to a simmer.
4. Cook, stirring occasionally, for approximately 30-35 minutes, or until the stew has reached your desired level of thickness. Add the greens about 7 minutes before you’re finished cooking, until they’re slightly wilted and softened. Do a seasoning check and adjust salt + pepper levels accordingly.
5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt a handful of herbs and any topping of your preference and toasted pita if using; dust the yogurt with turmeric if you’d like.

NOTES:

DIY coconut milk is so much better than canned. In a blender combine 1-3/4 cups unsweetened shredded coconut and 2-1/3 cups warm water. Let stand for about a minute so the coconut slightly softens. Then blend on high 1-2 minutes until creamy. Pour into a fine mesh strainer over a bowl, and press on the solids, then discard them. Yields 1-3/4 cups perfect coconut milk, just about what you need for this recipe.