SPICED CHICKPEA STEW
We fell in love with Alison Roman’s, viral sensation for good reason. This stew (or is it a soup?) starts with spicy sizzled chickpeas that are crushed to release their starch, creating a naturally thick base. We bring in our Vindaloo Curry Powder for lovely color and some snappy heat. The stew simmers away in stock and coconut milk, and the result is an incredibly creamy, vibrant and soul-satisfying meal.
- Time: 50 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- Garlic Extra Virgin Olive Oil
- garlic
- inch piece of ginger, peeled & grated
- large onion
- Vindaloo Curry Powder
- cans chickpeas, drained
- cans full-fat coconut milk
- Vegetable Stock
- bunch Swiss chard or kale
- Toasted naan, for serving