Spiced Chickpea Stew with Turmeric & Coconut

Spiced Chickpea Stew

with Turmeric & Coconut

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dinner

This nourishing soup will keep you warm on a fall night with its hearty lemon broth and plenty of chile-garlic yogurt dolloped on top. Celery is an underrated vegetable—thinly sliced, it melts into this delicious soup. Chickpeas add protein and body, and the fresh cilantro on top provides crunch.

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SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
670
FAT
35g
CARBOHYDRATES
45g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 cloves garlic
  3. 2 tsp fresh ginger
  4. 6 oz curly kale
  5. 1 zucchini
  6. 13.4 oz chickpeas
  7. 11 oz coconut milk
  8. 1 tsp ground turmeric
  9. ¼ oz fresh basil
  10. 1 tsp red chile flakes
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic and just 2 tsp ginger. Destem the kale and roughly chop the leaves. Dice the zucchini. Drain and rinse the chickpeas.
2
Cook the aromatics
Place a large pot over medium-high heat with 1 tbsp olive oil. Add the diced onion and a pinch of salt and pepper, cook until softened, about 3 to 4 minutes. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
3
Start the stew
Add the coconut milk and ½ tsp salt and bring to a simmer. Add the chopped kale, diced zucchini, chickpeas, turmeric, and ¼ cup water. Cook, stirring often, until the vegetables are bright green and tender, about 4 to 5 minutes.
4
Prepare the basil
Hand tear the basil leaves.
5
Season the stew
Taste and adjust the seasoning of the chickpea stew with salt.
6
Serve
Ladle the spiced chickpea stew into large, shallow bowls. Top with basil leaves, and sprinkle with as much of the red chile flakes as you’d like. Soup’s on!