Heady and fragrant with spice, this recipe is also incredibly comforting. The kind of immune boosting stew that gives a real pick me up with a punch of flavour.
This is not exclusive to winter, the stew is light and fresh too and can be enjoyed all year with seasonal vegetables. I have used spinach, but kale, broccoli, chard, or any dark leafy veg also work beautifully.
1 600g jar chickpeas or 2 tins
1 large onion diced
1 tbs groundnut/coconut oil
4 fat garlic cloves grated
A very large piece of ginger to give about 3 tbs grated
1 heaped tbs ground ginger
1 heaped tbs garam masala
5 cardamom pods bashed open
½ tsp ground turmeric
½ tsp dried chilli flakes
2 tins full fat coconut milk
300-500ml vegetable stock
1 tbs tamari sauce
Juice 1 lime
A good grinding of fresh black pepper
Sea salt to season
Herbs such as coriander and basil
Shoots or micro herbs (optional)
Black onion seeds/nigella seeds (optional)
- In a large pot, add the diced onion and oil, cook gentle until the onions are soft and translucent. Add in the grated garlic and ginger and stir to combine, continue to cook for a further minute or two.
- Add in the garam masala, turmeric, cardamom pods and chilli flakes, stir to combine and cook for a further minute or two.
- Pour in the coconut milk and 300ml of stock, bring to the boil and reduce immediately to a gentle simmer.
- Add the chickpeas including the liquid if using a jar but drain and rinse if using tins.
- Add the tamari, black pepper and lime juice. Stir to combine and allow to cook on a low to medium heat for 15 minutes.
- Taste for seasoning and add more salt, pepper and lime to taste. At this stage you can the remaining stock if you want to loosen the stew down.
- When you are ready to serve stir in your greens of choice. Allow to wilt a little and divide between bowls. Top with a dollop of coconut yogurt, herbs black onion seeds if using and extra chilli flakes.