I Tried NYT Cooking's HIGHEST Rated Vegan Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is cost-effective and has a long shelf life.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Add a decent amount of oil to a big pot over medium heat.

Add chopped onion, minced garlic, grated ginger, and a little salt and pepper; sauté for about 5 minutes until onions are translucent and a little crispy.

Add turmeric and red pepper flakes; stir to combine.

Add 2 cups of chickpeas and cook for 8 to 10 minutes until they are crisped up and broken down a bit.

Set aside 1 cup of the chickpeas for garnishing later.

Crush some of the remaining chickpeas to release starches for thickening the stew.

Add vegetable stock and 2 cans of full-fat coconut milk; season with more salt and pepper.

Bring to a simmer and scrape off any bits from the bottom of the pot.

Simmer for at least 45 minutes to thicken and enhance flavor.

Add kale and cook down for about 4 to 7 minutes until wilted.

Add lime juice and a drizzle of olive oil before plating.

Garnish with reserved chickpeas and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary