I am usually vegan-averse, but this recipe appeared on my radar and I never even would have thought about whether it is vegan or not. This stewy recipe certainly has a comforting quality, like chicken noodle soup with Indian flare! The addition of coconut milk as the final step for this recipe gives the stew a heartiness and sweetness that perfectly juxtaposes its smoky paprika and curry spices.
Ingredients
1 onion, finely chopped
1 tsp kosher salt
3 cloves garlic, finely chopped
1-2 tbsp yellow curry powder
2 tsp smoked paprika
1 tsp black pepper
1/2 tsp cayenne
1 15 oz can crushed tomatoes
2 tbsp tomate paste
1 bay leaf
2 15 oz cans of chickpeas, rinsed & drained, or 1 pound dried, cooked
4 packed cups spinach
1 15oz can of coconut milk
1 onion, finely chopped
1 tsp kosher salt
3 cloves garlic, finely chopped
1-2 tbsp yellow curry powder
2 tsp smoked paprika
1 tsp black pepper
1/2 tsp cayenne
1 15 oz can crushed tomatoes
2 tbsp tomate paste
1 bay leaf
2 15 oz cans of chickpeas, rinsed & drained, or 1 pound dried, cooked
4 packed cups spinach
1 15oz can of coconut milk
Directions
1. If you're starting with dried chickpeas (like I have to here in Turkey), soak them overnight, drain the water and rinse thoroughly, and cook them in fresh water until tender. Add a bay leaf to minimize on your post-meal 'fumes'...
2. Heat oil in a large soup pot over medium-low heat and sauté the onion, until it's translucent and soft, 10-15 minutes.
1. If you're starting with dried chickpeas (like I have to here in Turkey), soak them overnight, drain the water and rinse thoroughly, and cook them in fresh water until tender. Add a bay leaf to minimize on your post-meal 'fumes'...
2. Heat oil in a large soup pot over medium-low heat and sauté the onion, until it's translucent and soft, 10-15 minutes.
3. Add the garlic and sauté for another minute, then stir in the spices and sauté until just fragrant, a few seconds.
4. Add the tomato sauce, tomato paste and bay leaf, then stir in the rinsed and drained chickpeas and cook until the flavors are well blended, around 20-30 minutes.
5. Add the spinach, stir together and cover for 5 minutes. When the spinach is wilted and incorporated, you can remove pot from the heat.
6. Once removed from heat, add in can of coconut milk. It is important to not add the coconut milk during the cooking process because it loses its flavor and thickness when cooked. Enjoy!
4. Add the tomato sauce, tomato paste and bay leaf, then stir in the rinsed and drained chickpeas and cook until the flavors are well blended, around 20-30 minutes.
5. Add the spinach, stir together and cover for 5 minutes. When the spinach is wilted and incorporated, you can remove pot from the heat.
6. Once removed from heat, add in can of coconut milk. It is important to not add the coconut milk during the cooking process because it loses its flavor and thickness when cooked. Enjoy!