Spiced Chickpea Stew With Coconut

Chef Bao Qiu

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5 stars rating if you like it!

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Running out of dinner recipes? Try this sweet and spicy chickpea stew for a quick, easy, and filling dinner for two!

Recipe

PRE TIME: 5 min

COOKING TIME: 40 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

7 oz. Collard Greens
2 cloves Garlic
1 oz. Ginger
8.8 oz. Onion
2 tbsp. Olive Oil
1/2 tsp. Red Pepper Flakes
1/2 tsp. Ground Turmeric
19.2 oz. Canned Chickpeas
2 cup Coconut Milk
1/3 cup Chicken Stock
1/4 cup Sour Cream
1 tbsp. Mint Leaves
Salt and Black Pepper, to taste

Directions:

Remove stems from collard greens and chop into strips, set aside. Dice garlic, ginger and onion.

In a large skillet over medium high heat, stir fry garlic, ginger and onion until translucent. Add red pepper flakes, ground turmeric and chickpeas. Use a spatula to press down and crush the chickpeas for more flavor.

Add coconut milk and chicken stock, season with salt and black pepper. Cook, stirring frequently, until the stew has thickened. Lower heat and bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cover and cook for about 30 to 35 minutes.