Spiced Chick Pea Stew with Coconut and Turmuric Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil
  • 4 cloves - garlic, chopped
  • 1 - large onion, chopped
  • 1 pieces - garlic (2 inches), finely chopped
  • dashes - salt and pepper, to taste
  • 1 1/2 tablespoons - turmeric
  • 1 teaspoons - hot red pepper flacks
  • 2 cans - chick peas, drain and rinse
  • 2 cans - coconut milk, (15 0z cans)
  • 2 cups - vegetable stock
  • 1 bunches - collard grns chard or kale
  • 1 cups - mint leaves, for serving
  • - yogurt, for serving
  • slices - pita bread, toasted
  • Directions:

    Heat oil, add onions, garlic, & ginger. stir and cook until onions are translucent and fragrant. Add turmeric, red-pepper flakes, chick peas and salt and pepper. Cook til chick peas, sizzle, and start to get crisp and brown. (8 - 10 min.)
    Remove 1 cup chick peas and set aside.
    Crush remaining chick peas with spoon or potato masher. Add veg stock & coconut milk and cook until flavors come together and mixture thickens, about 30- 35 min.
    Add greens and cook 3 - 7 min.
    Divide into bowls, top with mint, reserved chick peas, and a dollop of yogurt. Serve with toasre pita.

    Brief Description

    Knockout filling healthy dinner. takes a little time to out together but sooo worth it!

    Main Ingredient:

    Chick peas

    Category:  Vegetarian

    Cuisine:  Middle Eastern

    Prep Time: 20 min
    Cook Time: 45 min


    Got this recipe from Bridget!

    Posted By:


    Posted On:

    September 30, 2020

    Print Recipe

    Speak Your Mind