Let's Make Spicy Chickpea Stew!

Usually when people think of chickpeas they imagine creamy hummus and pita chips. But in this new recipe, chickpeas are used to make a coconut milk-based soup.

Usually when people think of chickpeas they imagine creamy hummus and pita chips. But in this new recipe - which is brought to you by Liza Schoenfein from the Forward - chickpeas are used to make a coconut milk-based soup. Test out this classic Israeli ingredient by warming up a delicious bowl of spicy chickpea stew!

Ingredients:

¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon turmeric
3 cardamom pods
1 star anise
3 tablespoons unsweetened coconut flakes
2 tablespoon coconut oil, divided
23 small shallots (about 3 ounces), finely sliced, divided
¼ teaspoon red pepper flakes
3-inch piece of lemongrass, tough outer leaves removed and lightly pounded
2 tablespoons minced fresh ginger
1 cup diced tomatoes
62 ounces (4 15.5-ounce cans) canned chickpeas, well rinsed
1 cup coconut milk
½ cup nonfat Greek yogurt
1 cup vegetable broth
1 teaspoon salt
2 tablespoons fresh lime juice
½ cup cilantro, roughly chopped

Directions:

1) Toast the spices in a dry pan for about 3 minutes and cook over medium-low heat, until they smell fragrant and slightly toasty. Remove to a small bowl and set aside. Add coconut flakes to pan and toast until pale golden around the edges. Set aside in a separate bowl.

2) Cook 2/3 of the shallots in 1 tablespoon of the coconut oil over medium-low heat until translucent, about 3 minutes. Add the toasted spices (but not the coconut flakes), red pepper flakes, lemongrass and ginger and cook on low heat for 5 minutes more. Add tomatoes and cook, stirring, 2-3 minutes. Add chickpeas, coconut milk, yogurt (if using) and broth; stir to incorporate, then cover and simmer 10 minutes.

3) Meanwhile, heat remaining coconut oil in a small pan over medium-high heat until hot. Cook remaining shallot until golden brown, 57.

4) Remove chickpeas from heat and stir in salt and lime juice. Taste and add more salt and/or lime juice as necessary. Serve over rice (if desired), garnished with cilantro, fried shallots, toasted coconut and lime wedges.

IFCJ News

Usually when people think of chickpeas they imagine creamy hummus and pita chips. But in this new recipe, chickpeas are used to make a coconut milk-based soup.