This dish was born during the sleep deprived days of early twin parenthood and it was refined during the early months of the pandemic. It is a fusion of Indian flavors that I love with whatever I have on hand in my pantry, which is why it made such a great meal during those foggy baby days and the stay at home order. It is endlessly adaptable, nourishing, and comforting. It quickly became one of our go-to meals when we couldn’t decide what else to make. And for those coconut haters out there – don’t run away. My husband hates coconut but loves this dish. The coconut flavor mellows out while the stew simmers.
The constants in this dish that I always use are the chickpeas, the coconut milk, the ginger and the turmeric. Nearly everything else I change, depending on my mood and what’s on hand. In the photos above and below, I used sweet potato, but cauliflower, green beans, white potatoes, and red peppers are all delicious. And although I prefer it vegetarian, I have also used chicken thighs and it is excellent. Don’t have fresh tomatoes? Used canned. Don’t have fresh spinach? Use any other green or even throw in a handful of frozen peas at the end.
And finally, full disclaimer: although this dish was inspired by many Indian dishes that I love, it is by no means authentic. I also sometimes refer to this as a curry, though curry is such a catch-all phrase that I’m trying to get out of the habit of using it for any Indian-ish stew.
This stew is inspired by flavors and spices found in Indian cooking. The turmeric gives the stew the gorgeous golden color and the ginger makes it so comforting. I also use garam masala, but if you cannot find a good garam masala blend, you can instead add other spices such as ground cumin and a little cinnamon. Or you can leave it out all together and just use the turmeric and ginger. The stew will obviously taste different but still be delicious. Be sure to use full fat coconut milk. Begin by heating extra virgin olive oil in a heavy bottomed pot over medium heat. A couple of tablespoons will do - I honestly never measure it. Add the onion and a generous pinch of salt and sauté until a little bit of color begins to form, about 5 or 7 minutes. Turn the heat down slightly if it begins to turn too dark. Add the ginger, garlic, and serrano. Sauté for a minute. Add the chickpeas, turmeric, and garam masala and sauté for a few more minutes. Next add the diced tomatoes and sweet potato (or other vegetables). Add another pinch of salt too. Stir everything together. Pour in the coconut milk and water or broth. Stir again. Turn the heat up until it begins to boil. Simmer the stew uncovered at medium heat for at least 30 minutes. The longer you simmer the stew, the thicker it will be. Sometimes I simmer it until it's quite thick and sometimes I leave it more on the brothy side. Be sure to stir occasionally to make sure it is not sticking. Once the stew has thickened to your liking, add your spinach or other greens. If the leaves are large, tear or cut them before adding to the stew. Simmer for a few more minutes to wilt the greens. Taste the stew and see if it needs more salt. I love to serve this stew with brown rice or a flatbread. I garnish it with cilantro and a little squeeze of lime on top. Depending on how spicy the serrano is, I sometimes add some red pepper flakes on top too, if it needs more heat. The leftovers are also excellent (possibly even better). Enjoy! Instead of sweet potato, try adding:
1 large white potato, diced or
approximately 1 cup of green beans (cut into 1-inch pieces) or
approximately 1 1/2 cups of cauliflower (cut into small pieces) or
three or four small chicken thighs, cubed or
a combination of two of the above
Chickpea Coconut Stew with Endless Variations
(1 votes, average: 5.00 out of 5)
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Jayna Rogers
March 14, 2021 at 10:26 pmMade this tonight- AMAZING. Can’t wait for the leftovers!
kmtaylor7
March 15, 2021 at 3:26 pmI’m so glad you liked it! The leftovers are so good!