Spiced Chickpea Stew with Coconut and Turmeric with Ellen Prince - Jewish Cooking Connections

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 oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced carrot and bell pepper; cook until softened, about 3-4 minutes.

Stir in turmeric, cumin, coriander, and cayenne pepper; cook for 1 minute to bloom spices.

Add drained chickpeas and vegetable broth; bring to a simmer.

Stir in coconut milk and simmer for 10-15 minutes, allowing flavors to meld.

Add spinach and cook until wilted, about 2-3 minutes.

Stir in lime juice and season with salt and black pepper to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: