Spiced Chickpea Stew
with Turmeric and Coconut
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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INGREDIENTS
- 1 onion
- 2 cloves garlic
- 2 tsp fresh ginger
- 6 oz curly kale
- 1 zucchini
- 13.4 oz chickpeas
- 11 oz coconut milk
- 1 tsp ground turmeric
- ¼ oz fresh basil
- 1 tsp red chile flakes
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
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.
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.
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.
Hand tear the basil leaves.
Taste and adjust the seasoning of the chickpea stew with salt.
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!
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