After seeing hundreds of pictures of Alison Roman’s spiced chickpea turmeric stew with coconut milk I just had to make it, too. And now I know why everyone is simply calling it “The Stew”! If you haven’t heard of cookbook author and New York Times Cooking columnist Alison Roman yet, the time has come now! Here’s Alison’s recipe that went viral!
Oops! … She did it again!
It does not happen often that a recipe goes viral, but it is already Alison Roman’s second recipe that made it into her followers feeds and on their tables. In early 2018 it was Alison’s Salted Chocolate Chunk Shortbread Cookies (aka #The Cookies”) that went viral and were tagged more than 4,200 times on Instagram!
Just call it “The Stew”
Due to its simplicity, bold flavors and healthy ingredients, Alison Roman’s spiced chickpea stew with coconut and turmeric recipe, simply referred to as “The Stew” on social media, has gone viral. Alison Roman continues sharing pictures of “The Stew” that her followers’ keep publishing using the #TheStew. Search for the # on Instagram and you’ll find more than 3,500 pictures of this recipe. And just like thousands of users, I was curious to find out more about this stew. Most of all I wanted to check if it is really worth being called “The Stew”. Let me put it like this: Hell, yeah!
It’s prepared in no time, healthy and can be enjoyed with fresh pita, naan or toasted bread. The stew also works perfectly fine with some rice making it the perfect alternative to the classic curry. You can even cook some, store it in the fridge or freeze it to eat it at a later point. Just make sure not to freeze the herbs too and add some fresh ones to your plate before serving it.
I’ve added some carrots and fresh lemon juice to the original recipe to give it my personal touch. If you want to add some crunchiness to your plate, roast some spiced chickpeas in the oven. Garnish your plate with them before topping everything with fresh herbs and some creamy coconut milk.
- 2 garlic cloves
- 1 finely chopped onion
- 2 teaspoons fresh ginger (grinded)
- 500g precooked Chickpeas (2 cans)
- 2 - 3 carrots
- 80 - 100g fresh Swiss chard, chopped
- 2 cans of coconut milk
- 400ml vegetable broth
- 2 - 3 tablespoons dried turmeric powder
- Dried chilli flakes
- Salt & pepper
- Coconut Oil
- Juice of 1/2 lemon
- Fresh greens of your choice: mint, parsley, cilantro (for garnish)
How to make “The Stew”
- Wash the Swiss chard and carrots. Chop them and set aside.
- Drain the precooked chickpeas and set 3-4 tablespoons of it aside for the crispy chickpea topping.
- Chop the onion finely. Grind the garlic and fresh ginger.
- Open the coconut milk cans and use a spoon to set some of the creamy milk from the top of the cans aside for later.
- Prepare a mid-sized pan, add some coconut oil and sauté the onions, garlic and ginger.
- Add your spices: turmeric and ginger flakes, salt and pepper.
- Then add the precooked chickpeas and stir everything.
- To get the creamy texture you can beat the chickpeas up a bit in the pan before adding all the liquids.
- Add the carrots and stir everything.
- Then add the coconut milk and vegetable broth.
- Cook everything for 30 – 35 minutes on low heat.
- Prepare the crispy chickpeas in the meantime.
- Season the chickpeas with salt, smokey paprika and a bit of turmeric.
- Roast them in the oven at 200 degrees Celsius for about 15-20 minutes.
- When the stew is cooked, add the Swiss chard and stir everything. The chard will only need a few minutes to be ready.
- Serve “The Stew” with a spoon of creamy coconut milk.
- Top with fresh herbs, crispy chickpeas and lemon.
Instead of the coconut oil you can also use olive oil to saute the vegetables. Serve "The Stew" with fresh Pita Bread or freshly roasted bread. Add the greens you prefer. Mint, cilantro and parsley work perfectly for this recipe. Make sure to add them before serving. Instead of an additional spoon of creamy coconut milk before serving, you can also use greek yogurt.