Soup Sundays are one of my favorite things right now and I’ve been having so much fun trying new recipes and sharing them with y’all. I also love that some of you have made recipes you found in the comments from other readers and reported back to me to double recommend the recipe! I seriously LOVE this so much. The most popular reader recommendation so far has been the Spiced Chickpea Stew with Coconut & Turmeric (thank you Anna)!!! At first I thought “ehhh, not sure a vegan recipe is at the top of my to-make list” but gave it a shot based on the glowing recommendations. Holy moly y’all, YOU NEED TO MAKE THIS RECIPE. Apparently it went viral a few years ago and now I know why! Don’t let vegan scare you, this soup was a huge hit for my entire family (although my kids left the kale in their bowls)! I’ve included the New York Times recipe by Alison Roman below.
- 1/4 cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece fresh ginger, finely chopped
- 1 1/2 tsp ground turmeric, plus more for serving
- 1 tsp red-pepper flakes, plus more for serving
- 2 15 oz can organic chickpeas, drained and rinsed
- 2 15 oz cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch organic Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1 cup fresh mint and/or cilantro leaves, for serving
- full-fat greek yogurt or dairy-free yogurt, for serving (optional)
- toasted pita, lavash or other flatbread, for serving (optional)
- Heat the oil in a large pot over medium heat. Add garlic, onion and ginger. Season with a big pinch of sea salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
- Add turmeric, red-pepper flakes and 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 the coconut milk and stock to the pot, and season with more 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 and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste 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.
- Add the greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so 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 more salt and pepper.
- Divide among bowls and top with a dollop of yogurt, mint, cilantro, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil; dust the yogurt with turmeric if you'd like. Serve alongside toasted pita if using.
*pin to save for later