Chopped - CH Coronavirus Edition

[radial]

Oh, thanks dev, that looks good.  I think I have everything for that except the pumpkin seeds. 

[caribougrrl]

dev, I always associate that salad with Beaujolais Nouveau Day in November 

[diablita]

mmm.  good combo

[Ice Cream]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

[Run Amok]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

This recipe is Instagram famous as "the stew". Thanks for the reminder to give it a try!

[witchypoo]

it really is delicious.  we added it to our rotation and have made it at least 2x month.

[diablita]

Is it so good I should subscribe to the failing NYT to see it?

[Ice Cream]

I had no idea it was famous.

[Ice Cream]

¼  cup olive oil, plus more for serving
4  garlic cloves, chopped
1  large yellow onion, chopped
1  (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½  teaspoons ground turmeric, plus more for serving
1  teaspoon red-pepper flakes, plus more for serving
2  (15-ounce) cans chickpeas, drained and rinsed
2  (15-ounce) cans full-fat coconut milk
2  cups vegetable or chicken stock
1  bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1  cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)


Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again 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.

[diablita]

thank you!

[Ice Cream]

thank you!

It's even better the second day.

[Natasha]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

I feel like Merigayle has posted it a time or ten.

[Ice Cream]

I feel like Merigayle has posted it a time or ten.

Never seen her post NYTimes.

[Run Amok]

Made the stew, was excellent.

[Ice Cream]

Made the stew, was excellent.

Yes!!!  DH did not want very much of it, so I had it for 3 days.

[Natasha]

Never seen her post NYTimes.

Yeah, it may be a slightly different version. I just checked and I have your exact recipe in my Paprika app twice; once from the New York Times, and once from PamelaSalzman.com. It really is good.