Spiced chick peas are crisped in olive oil, the simmered in coconut milk for a crazy creamy stew often found in South India & parts of the Caribbean. The chick peas alone would be a great side dish, but then you'll add in stock, bolstered with dark, leafy greens of you choosing, and finish with a handful of fresh mint. Be sure to avid low fat coconut milk or the meant fo drinking: all are very different and would not be suitable here.
Ingredients:
1/4 cup olive oil, plus more for serving
4 garlic cloves or 2 shallots, chopped
1 large yellow onion, chopped
3 stick celery sliced thin
3 carrots cut in chunks
1, 2inch , peeve of ginger, grated
sea salt
pepper
1 tsp red pepper flakes (optional)
2 tsp ground turmeric
1 tsp ground cumin
2, 15 oz, cans of chick peas, drained and rinsed
2, 15 oz cans of full fat coconut milk
2 cups vegetable or chicken stock
1 inch swiss hard or kale or collard gens. stems removed, torn or cut into small pieces
Garnish:
1 cup mint, chopped
Yogurt
Step 1
Heat oil in large pot over medium heat. Add garlic/shallots (if using), onion, celery & ginger. Season with sea salt & pepper. Put on low and let simmer for 5 min until onions are translucent.
Step 2
Add in turmeric, cumin, red pepper flakes, if using, and check peas. Let fry in spices for 8-10min. Stirring frequently. With a master, mask the chick peas to release the starch to thicken the stew.
Step 3
Add in the carrots, stock, coconut milk. Season with seas and pepper again.
Let simmer, stirring occasionally, until carrots cooked as you like and stew has thickened. 30-35 minutes.
Step 4.
Add in greens. Stir. Cover and let sit on low for 5 min or until greens are the texture you like. I like them super crunchy almost raw. Check salt and pepper seasoning.
To serve top with olive oil, mint and a dollop of yogurt...
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