
This Spiced Chickpea Stew with Coconut and Turmeric is a rich, comforting dish that balances bold spices with the creamy sweetness of coconut milk. Inspired by Alison Roman, this stew builds layers of flavor from the very first step, starting with sautéed onions, garlic, and ginger, which create an aromatic foundation. The warmth of turmeric infuses the broth with a golden hue, while red-pepper flakes add a gentle heat that enhances the other flavors without overwhelming them.
Chickpeas are the heart of this stew, transforming as they simmer in the spiced coconut broth. Some soften and melt into the base, naturally thickening the stew, while others retain a slight bite, offering a satisfying contrast in texture. The coconut milk adds a silky richness, balancing the earthiness of the turmeric and the subtle heat from the red-pepper flakes. As the stew cooks, it develops a deep, complex flavor, with the chickpeas absorbing the fragrant spices and aromatics.
This dish is as versatile as it is flavorful. It can be served thick and hearty, almost like a curry, or with extra broth for a soup-like consistency. A squeeze of fresh lime or a sprinkle of herbs, such as cilantro or mint, adds a bright finish, while a dollop of yogurt can temper the spice. Served with warm flatbread or fluffy rice, this stew is deeply satisfying, perfect for a cozy night in yet vibrant enough to feel fresh and exciting.
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