Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking

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.

Heat olive oil in a large dutch oven over medium heat.

Add chopped onion, minced garlic, and sliced ginger; cook until softened, about 5 minutes.

Season with salt and pepper while cooking the aromatics.

Add canned chickpeas (drained and rinsed) to the pot.

Add crushed red chili flakes and turmeric; stir to combine.

Let the chickpeas cook for 5-7 minutes until they start to brown and soften.

Remove some chickpeas for garnish before proceeding.

Add full-fat coconut milk to the pot, scraping up any bits stuck to the bottom.

Add 2 cups of vegetable broth and season again with salt and pepper.

Bring to a simmer and let cook for 30-35 minutes, stirring occasionally to prevent sticking.

Add hearty greens like kale or swiss chard, cooking until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary