The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Turmeric is probably my favourite spice. It’s orangey and gingery with some bitterness and it goes great on almost anything. Do not attempt to make this stew if you don’t have turmeric in the house. It’s not a spice that can be substituted for in this recipe.
As the weather gets chillier, this soup will keep you warm and full. Feel free to be liberal with any of the ingredients, especially the red pepper flakes.
This turmeric chickpea stew is based off a recipe from the New York Times.
Ingredients
- 60 ml (1/4 cup) olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- 7.5 ml (1½ tsps) ground turmeric, plus more for serving
- 5 ml (1 tsp) red-pepper flakes, plus more for serving
- 850 g (2 cans) chickpeas, drained and rinsed
- 800 ml (2 cans) full-fat coconut milk
- 500 ml (2 cups) vegetable stock
- 1 bunch spinach, stems removed, torn into bite-size pieces
- Kosher salt and black pepper
- 250 ml (1 cup) mint leaves, loosely packed, for serving
- Yogurt, for serving (optional)
- Toasted pita for serving (optional)
InstructionsÂ
- Heat oil in a large pot over medium heat. Add garlic, onion, and ginger. Stir occasionally until onions are translucent and start to brown a little around the edges, about 3 to 5 minutes.
- Add turmeric, red-pepper flakes, and chickpeas to the pot. Cook until chickpeas sizzle and they’ve started to break down and get a little browned and crisp, about 8 to 10 minutes. Remove about 250 ml (a cup) of chickpeas and set aside for garnish.
- Using a wooden spoon, lightly crush the remaining chickpeas. Add coconut milk and stock to the pot. Cook, stirring occasionally, until stew has thickened and flavours have started to come together, about 30 to 35 minutes.Â
- Add greens and stir, making sure they’re submerged in the liquid. Cook for about 5 minutes so they wilt and soften. Season with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.
Additional note: If the soup is still very thin by the end of step 3, stir about 30 ml (2 tbsps) of cornstarch in 30 ml (2 tbsps) of water then add to the soup. It should thicken it up.
