⭐️THIS WILL BE YOUR NEW FAVORITE CHICKPEA RECIPE!

This chickpea stew has everything you could want in a soup, nutritious ingredients and a creamy velvety texture topped with crispy chickpeas, fresh mint, and Greek yogurt. One bite will leave you wanting more. If you’re someone that has been afraid to try chickpeas, this is the recipe for you try.

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⭐️CHICKPEA STEW

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
1 ½ teaspoons ground turmeric
1 teaspoon red-pepper flakes
2 cups chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable bouillon broth or chicken stock
1 bunch kale, swiss chard, or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, plain unsweetened, for serving

PREPARATION
Add garlic, onion and ginger to ¼ cup oil. Stir until onion is translucent. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas. Cook, stirring frequently, until the chickpeas are crisp. Remove about half of the chickpeas and set aside for garnish.
Crush the chickpeas in the pan with the back of your spoon. Add coconut milk and stock. Simmer to desired consistency. Approx 30 minutes or so.
Once it reaches desired consistency, add kale or other greens until wilted, then serve.
Top with spoonful of crisp chickpeas in center. Garnish with mint and dollop of yogurt and drizzle of olive oil if desired.

*Recipe by Allison Roman New York Times

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Today I’m making chickpea stew this is a recipe by Allison Roman a blogger for the New York Times this recipe has caused quite a stir and now that I’ve had it I understand what all the hype is about even if you’re a person that thinks you don’t like chickpeas I would

Definitely recommend giving this recipe a try because it’s just that good here are the ingredients but I’ll post them for you in the description area of my video we’ll be using coconut milk kale chickpeas of course plain non-fat yogurt lemon spices garlic ginger onion cilantro and Mint The original recipe called for two cans of chickpeas but I decided to make mine from dried I like the texture so much better when I cook them Myself I cooked the chickpeas until they got a little crispy and then I removed half of them from the pan we’ll use those to top our soup with later then I’m just going to mash up the remaining chickpeas in the pan this will help to make our soup

Thicker I’m using this Italian kale but you can also use Swiss chart spinach or collored greens you add this in during the last five minutes or so of cooking obviously if you’re using spinach that’s going to wilt much faster so that would probably only need a minute or two now

We’re going to top this with the crispy chickpeas and then we’ll add the mint and Yogurt this is such an exceptionally balanced recipe it’s spicy but the spiciness is tempered by the creaminess of that coconut milk and the addition of the yogurt it comes off as mild and the mint gives such a refreshing boost to the flavor I’m so glad I discovered this

Recipe and I hope you’ll enjoy it also thanks so much for watching my video and I’ll see you in the next one