Name: Chickpea Stew
Prep time: 30 min
Cook time: 120 min
Yield: 4 servings
Ingredients: 10 cl of olive oil; 4 garlic clove; 1 onion; 1 medium fresh ginger; 2 tablespoon of turmeric powder; 1 teaspoon of Cayenne pepper; 800 ml of chickpeas (canned, drained weight); 800 ml of coconut milk; 500 g of fresh spinach; 1 bunch of fresh mint; 2 yogurt; 200 g of rice (optional); salt (according to taste); pepper (according to taste)

Chickpea Stew

Source: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

Vegetarian Soup Batch cooking Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 120 minutes

Cost per serving: 2,24 €

Energy: 1152 kcal / serving

Nutritional score:

Instructions

1. It is possible to serve the dish with rice.
2. Sauté the onion, garlic, and ginger. Add turmeric and chili.
3. Add the chickpeas and sauté over high heat, add oil if necessary.
4. Once lightly browned, reserve some of the chickpeas for serving.
5. Roughly mash the remaining chickpeas and add the coconut milk.
6. Simmer for 30 minutes, it will thicken slowly, mash the chickpeas again if necessary.
7. A few minutes before serving, add the spinach and simmer until cooked to your liking.
8. Serve in bowls, add a spoonful of the reserved chickpeas in the center, it should be dense enough for them to float.
Add a large spoonful of yogurt in a circle on top of the soup for serving.
It is also possible to drizzle olive oil on top.