The ultimate Spiced Chickpea Stew with turmeric, garlic, ginger and chili in a creamy coconut milk miso broth. It’s vegan, whole foods plant based recipe, completely oil, dairy and gluten free, easy to make and loaded with flavor.
Slice the leek lengthwise then chop up the white and pale green parts only. Place in a fine sieve and rinse well.
1 medium leek
Preheat a cast iron pot (seasoned or enameled) over medium flame and sautee the leeks until wilted. Add the carrot and celery and cook together a few minutes until they start to soften. Add a little drop of olive oil or water if needed to create steam. (Omit olive oil for WFPB Plantricious diets).
1 medium leek, 1 carrot, 1 rib celery
Stir in the garlic then add the ginger, turmeric, chili powder, nutritional yeast and bay leaf.
Add the chickpeas or white beans then stir in the coconut milk and two cups of water. Bring to a simmer. Cover with a lid and cook on low heat for 30 minutes.
2 X 15 oz canned chickpeas, 2 x 15 oz cans coconut milk, 2.5 cups filtered water or veggie stock
While the stew is cooking make sure to steam the green beans or whatever veggies you’d like to add here. It’s important not to overcook them so check every 5 minutes or so until the veggies are al dente. Transfer to a bowl and allow too cool until the soup is ready.
1/2 lb green beans or favorite veggies steamed
After 30 minutes have passed reserve about 1/3 of the stew (make sure to get a little bit of everything) and puree in a high speed blender until smooth and creamy. Add the puree back into the pot and combine.
Add the chopped kale (stems removed), bok choy, or any of your favorite dark leafy greens and simmer a couple of minutes until wilted. Stir in your steamed green beans or whatever steamed veggies you decide to add here. Cauliflower, asparagus and even sweet potatoes would work.
3 cups kale or baby bok choy, 1/2 lb green beans or favorite veggies steamed
Heat up the remaining half cup of water and whisk in the chickpea miso until combined. Stir into the soup. Squeeze in a large juicy lemon or lime and adjust seasonings to taste with a little sea salt and freshly cracked black pepper.
2 tbsp chickpea miso paste, 1 juicy lemon or lime, sea salt + black pepper to taste
Serve garnished with the fresh cilantro and red chili flakes to taste.
1/3 cup cilantro leaves
Video
Notes
Don’t add too much turmeric as it can be overpowering, less is more.
You can use ground ginger or fresh ginger root, no peeling needed, just mince it well.
It’s very important to brighten up the stew with some freshly squeezed lemon juice. Taste it before and after you add the lemon and see which you prefer.
If planning to cook chickpeas from scratch make sure to soak them for 6-8 hours before boiling them with herbs and spices until tender.