HOW TO MAKE CHICKPEA STEW | MY TAKE ON ALISON ROMAN’S CHICKPEA STEW| THE STEW | #TheStew

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Soak chickpeas overnight in water, then drain.

Heat olive 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 tomatoes and cook until they break down, about 5-7 minutes.

Stir in cumin, coriander, turmeric, and cayenne pepper; cook for 1-2 minutes.

Add soaked chickpeas and vegetable broth; bring to a boil.

Reduce heat and simmer for 30-40 minutes until chickpeas are tender.

Stir in coconut milk and spinach; cook until spinach wilts, about 3-4 minutes.

Season with salt and black pepper to taste.

Serve hot with rice or bread.

Cooking Techniques

Spice Level:

Dietary