This winter asks for strong muscles and an even stronger immune system. Salads are not on my list of cravings and the spicier the soup the more the juices flow! For two months now I live in a continually refreshed and again and again snowed on winter wonder land. My outdoor views are nothing short of an alpine ski resort with icicles and the works. I hiked today again on our favorite backdoor mountain and the path is elevated from the ground between 1 and 1.5m! Quite a struggle to get out of some wholes you sink in if you don’t watch where you set your foot. But we made it being there for each other and laughing about our helpless efforts.
So here is my reward style dish. Warm on the inside colorful on your plate and quite easy to make.
You can use chickpeas in a tin, but I prefer the soaked and cook it your self pea mainly because I can stop the cooking process before they are mushy, I like to bite them still. Yum!
Preparation time 60 min
You Need
¼ cup olive oil (plus more for serving)
4 garlic cloves, chopped
1 large yellow onion, chopped
½ cup chopped celery
4 tbsp. ginger, peeled and finely chopped
salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 tsp. red-pepper flakes, plus more for serving
1 pack dried chickpeas soaked and cooked until desired softness (4 cups)
Alternatively 2 cans chickpeas, drained and rinsed
2 cans full-fat coconut milk
2 cups vegetable stock (or water, then season to taste)
1-2 cups freshly chopped kale, leaves only
1 cup cilantro leaves (for serving)
Toasted pita or flatbread, for serving
Heat oil in a large pot over medium heat. Add garlic, onion, celery and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges,
3 to 5 minutes.
Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get browned and crisp, 8 to 10 minutes. Remove one cup of chickpeas and set aside for garnish.
Crush the remaining chickpeas slightly so they help thicken the soup. Add coconut milk and stock to the pot, and season with salt and pepper. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes.
(Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. How you like your dish’s consistency is a personal journey, some like it hearty some juicy ;-)
Add greens and stir, making sure they are submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, season again with salt and pepper.
Divide among bowls and top with cilantro reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside toasted pita if you like.
Inspired by Alison Roman
