When I came across Alison Roman’s NYT-Famous Chickpea Stew, I thought “Ohhh … I’ll try this one!” Alas, and as usual, I found I had neither the patience nor temperament to read a complete recipe or to follow anything or anyone. But you can find Alison’s recipe here. Famous Chickpea Stew.
I took my own path to delicious (USING double the Turmeric; adding Nutmeg and Curry, Carrots, Celery and the option of adding chicken or shrimp). The result was a hearty, gorgeous soup with a beautiful, golden color. Here is what I did, from me to you, With Love and Butter!
A note to meat eaters!: Look for the notes in Bold below, if you are adding Shrimp or Chicken..
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THE INGREDIENTS
- 1, 29 ounce can of Chickpeas, or 2 15 oz cans Rinsed Well!
- 2 15 oz cans of full fat coconut milk
- 1 Cube of vegetable or Chicken stock
- 1-1/2 cups chopped Kale or Mustard Greens.
This is optional. The soup is also very good without the greens!
Spinach or Arugula are ok, but not sturdy. - NOTE TO MEAT EATERS: Option: If you want to make this meaty, have some raw chicken Breast Chunks OR Fresh Shrimp at the ready.)
- 3 Sticks Celery, diced small
- 2 Carrot Sticks, diced small
- 1/2 a Medium Onion, diced small
- A knob of fresh, minced ginger (about as big as your whole thumb)
(I keep mine in the freezer) - 3 Teeth of garlic, finely minced
- 2 Tbsp. Turmeric
- 1 Tsp Yellow Curry
- 1/2 Tsp Nutmeg
- Salt & Pepper
- 1/4 Tsp (or more) Red Pepper Flakes (Cayenne will work)
PREPARATION
- In your favorite a sturdy soup pot, heat 2 Tbsp of Olive Oil plus 1 tbsp butter.
- Toss in the chopped Garlic, Onion, Ginger, Celery & Carrots.
- Sauté over medium heat, adding a bit of water to prevent sticking or burning, until the onions are clear and becoming soft.
- Add the Turmeric.
- Now add your rinsed Chickpeas. Stir.
- After the Chickpeas are in the pot, add all the coconut milk. Stir.
- Into this mix, add the remaining spices:, Nutmeg, Salt & Pepper, Red Pepper Flakes. (Gentle with the pepper flakes. You can add more later.)
- Cover and simmer on low for 30 – 45 minutes.
- IF YOU ARE USING GREENS, this is when you add your chopped Kale, or whatever greens you prefer. I served some of this dish before adding the Kale! It’s optional, really. See my photos at the end. I have pictures of this soup with and without the kale!
IF YOU ARE ADDING MEAT, this is the point when you add your Chicken Chunks or Fresh Shrimp! - Cover and cook on low for another 20 minutes.
SERVING & GARNISHES
Ladle into a bowl and garnish with any of these:
- Sour Cream or Yogurt
- Fresh Mint OR Cilantro Leaves
- Chives
- Orchid, Hibiscus flower or any edible flower (Pansies are nice!)
