New chickpea recipe unlocked! (And this one has coconut milk.)
Source: https://thefirstmess.com/2016/01/20/vegan-seven-spice-chickpea-stew-recipe/
Seven Spice Chickpea Stew with Tomatoes & Coconut
Created by Laura Wright — Published 20/01/2016
[My own note: Instead of balsamic vinegar I added a squirt of lemon and lime juiced and a bit of dark soy sauce. My own note: This does make it quite sour and acidic and it did not taste great at first but then once the coconut milk, cilantro, and parsley were added it was great! I used both flat parsley and cilantro, and instead of Swiss chard, the long, high-contrast Bok choi. I used olive and avocado oil, and enough to cover the cotton of the pot.]
Spice Blend
Stew
Instructions
Recipe Notes
This stew has very few ingredients, so it’s ideal to use good quality tomatoes and fresh spices.
I made this during the day for the purpose of photographing/sharing it here, but when I reheated it
for dinner, I added about 1 cup of chopped Swiss chard for an extra hit of greens.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon dried chili flakes
¼ teaspoon ground cinnamon
1 tablespoon coconut oil (could also use olive!)
1 medium yellow onion, small dice
spice blend (see below!)
1 tablespoon tomato paste
2 cloves garlic, minced
2 cups cooked chickpeas, drained and rinsed
1 teaspoon balsamic vinegar
1 cup jarred/canned diced tomatoes
1 cup light coconut milk
sea salt and ground black pepper, to taste
⅓ cup chopped flat leaf parsley or cilantro (or a combination)
1. Make the spice blend. In a bowl, combine the cumin, coriander, smoked paprika, turmeric, dried
oregano, chili flakes, and cinnamon. Set aside.
2. In a deep cast iron skillet or a small soup pot, heat the oil over medium heat. Once the oil is lightly
shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft,
about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if
necessary.
3. Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with
the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the
spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
4. Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape
up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the
skillet and season the stew with salt and pepper.
5. Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the
stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the
stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other
accompaniment you like.
~~~~
What I (blogger) cooked it with:
• Chuan'er seasoned stovetop eggplant with carrots and bell peppers and onions.
2 heaping tbsp slightly ground roasted sesame seeds
2 heaping tbsp ground coriander seeds
1 tsp black pepper
1 tsp chili flakes
1 tsp salt
2 tsp cumin
(For about six long skinny eggplants, braised or steamed in a pan with oil, and optionally obions, bell peppers, and carrots. Note - I think the other vegetables goes better with the sweeter more traditional chinese eggplant)
• Boiled/steamed broccoli with garlic and soup stock, the way my mom taught me and often made for us
• steamed white rice with a bit of vegetable stock
• fruit salad bar with honeydew melon, Dragon fruit, Baba's, fruit cocktail from a chance coconut milk, honey, and 10% cream, alone with orange slices on the side.
