Abrahms' Family Recipes Spiced Chickpea Stew with Coconut and Turmeric Meal plan
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Spiced Chickpea Stew with Coconut and Turmeric

  1. Heat olive oil 45 ml in a pot over medium. Add garlic cloves 3, onion 1, and ginger 20 g. Season with salt and black pepper, and cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, about ⏲ 4 minutes.
  2. Add turmeric 6 g and chickpeas 480 g, and season again with salt and pepper. Cook, stirring frequently so the chickpeas sizzle and fry a little, until they start to break down and brown, ⏲ 8–10 minutes. Scoop out about 120 g of the chickpeas and set aside for garnish.
  3. Using a spoon, crush the remaining chickpeas slightly to release their starch. Add coconut milk 800 ml and vegetable broth 480 ml, and season with salt and pepper. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until thickened, ⏲ 30–35 minutes.
  4. Stir in spinach 300 g and cook until wilted, ⏲ 3–5 minutes. Season again with salt and pepper.
  5. Ladle into bowls. Top with the reserved crispy chickpeas, torn Mint 10 g leaves, and a drizzle of olive oil 15 ml. Serve with yogurt 150 g and warmed pita bread 4. For Cozy: plain bowl, no chili. Offer red-pepper flakes 2 g and extra yogurt for anyone who wants more heat or wants to cool it down.

Serves 4