Project Description
Ingredients
¼ cup olive oil +some for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2”piece) ginger, finely chopped or grated
1.5 tsp ground turmeric +garnish
1 tsp red-pepper flakes, +garnish
Kosher salt and black pepper
2 X (439 gram) cans chickpeas, drained and rinsed
2 X (400 ml) cans full fat coconut milk
2 cups VEG or Chicken stock
1 bunch swiss chard, kale or collard greens. Stems removed, torn into bite size pieces
1 cup Mint leaves, for serving
Yields: Makes 4-6 servings
Recipe credit *cooking.nytimes.com
Health Tips for this delicious, easy to make, and nutritious soup!
Chickpeas:
Chickpeas are rich in protein and fiber, both of which aid weight loss. Fibre keeps you fuller for longer and protein satiates hunger.
Rich in plant based protein
Support blood sugar control
Turmeric:
Is a natural anti-inflammatory
Manages oxidative stress in the body
Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases
Arthritis Patients Respond Very Well to Curcumin Supplements
Instructions
- Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges 3-5 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 a little browned and crisp, (8-10 minutes). Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the soup/stew). Add coconut milk and stock to the pot., and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavours have started to come together, 30-35 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 30-35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect soup or stew thickness. I add a little extra coconut milk to turn this into a soupy.
- Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3-7 minutes depending on your greens. (Swiss Chard and spinach wilt sooner than kale or collards).
- Divide among bowls and top with mint, reserved chickpeas, sprinkle of red-pepper flakes and a good drizzle of a good olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.