Coconut Curry Chickpea Stew · i am a food blog

I have the impression that we could all use a little comfort at the moment. It’s not that strange for me to be at home and not go out – after all most days, I work at home. But what is a little worrying is not being able to do the grocery store with abandonment. All online delivery places have their occupying places almost instantly and as a person who examines each product, leaving the choice of products in the hands of someone else is tough.

As it stands, I am a fairly anxious person, so this pandemic situation around the world is … well, rough. Mike and I tried to stay busy. I completely cleaned our deck, made a lot of linen loads and cooked everything we have in the refrigerator.

It is one of those easy-to-make comforting soups that use (mainly) (mainly) ingredients. It is a riff next to a very popular viral stew. Interrupted and easy. A little of what everyone needs right now.

I hope everyone stays safe and healthy.

PS – To make this vegan, jump on the yogurt and make sure to use vegetable broth
PPS – If you want a similar stew, check this one Out too.

Chickpea stew with coconut curry

Creamy coconut chickpea stew with green vegetables and yogurt.

Preparation time 5 minutes min

Cook time 40 minutes min

Total time 45 minutes min

• 1 tablespoon neutral oil
• 2 pods garlic ax
• 1/2 onion ax
• 1 thumb ginger Finely chopped or grated
• 1-2 tablespoon Thai red curry paste
• 1 can chickpeas Drained and rinsed
• 1 can coconut milk full fatty
• 1 cup vegetable or chicken broth
• 1 bunch kale Removed stems, torn in assembled bite
• Salt and freshly ground pepper
• 1/2 cup fresh mint or coriander to finish
• Greek yogurt If you wish

• Heat the oil in a saucepan over medium heat. Add the garlic, onion and ginger. Cook, stirring from time to time until the onion is soft, but not brown, 2-3 minutes.

• Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and become slightly brown and crisp, 8-10 minutes. Remove chickpeas for the garnish and set aside.

• Use a wooden spoon or a potato pestle to crush the chickpeas – their adaminess thickens the stew. Add the coconut milk and the broth, deleting all the pieces at the bottom of the pan.

• Bring to a boil and cook, stirring from time to time, until you thickened to your liking, 20-30 minutes. Stir in the green vegetables and cook until withered. Season with salt and pepper to taste.

• Scoop in bowls and garnish reserved chickpeas, fresh herbs, a drizzle of olive oil and a spoonful of yogurt, if you use. Enjoy immediately.