Usually when people think of chickpeas they imagine creamy hummus and pita chips. But in this new recipe - which is brought to you by Liza Schoenfein from the Forward - chickpeas are used to make a coconut milk-based soup. Test out this classic Israeli ingredient by warming up a delicious bowl of spicy chickpea stew!
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- 3 cardamom pods
- 1 star anise
- 3 tablespoons unsweetened coconut flakes
- 2 tablespoons coconut oil, divided
- 2–3 small shallots (about 3 ounces), finely sliced, divided
- ¼ teaspoon red pepper flakes
- 3-inch piece of lemongrass, tough outer leaves removed and lightly pounded
- 2 tablespoons minced fresh ginger
- 1 cup diced tomatoes
- 62 ounces (4 15.5-ounce cans) canned chickpeas, well rinsed
- 1 cup coconut milk
- ½ cup nonfat Greek yogurt
- 1 cup vegetable broth
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- ½ cup cilantro, roughly chopped
- Toast the spices in a dry pan for about 3 minutes and cook over medium-low heat, until they smell fragrant and slightly toasty. Remove to a small bowl and set aside. Add coconut flakes to pan and toast until pale golden around the edges. Set aside in a separate bowl.
- Cook 2/3 of the shallots in 1 tablespoon of the coconut oil over medium-low heat until translucent, about 3 minutes. Add the toasted spices (but not the coconut flakes), red pepper flakes, lemongrass and ginger and cook on low heat for 5 minutes more. Add tomatoes and cook, stirring, 2-3 minutes. Add chickpeas, coconut milk, yogurt (if using) and broth; stir to incorporate, then cover and simmer 10 minutes.
- Meanwhile, heat remaining coconut oil in a small pan over medium-high heat until hot. Cook remaining shallot until golden brown, 5–7.
- Remove chickpeas from heat and stir in salt and lime juice. Taste and add more salt and/or lime juice as necessary. Serve over rice (if desired), garnished with cilantro, fried shallots, toasted coconut and lime wedges.