Talking SCHOP! Stepping on the bandwagon
KYSHA HARRIS AmNewsFOOD Editor, @SCHOPgirl | 1/10/2019, 3:51 p.m.
A very Happy New Year again to you and yours. I wish you all of the health, wealth and good food you can stand. Cheers!
Like most people who “went in” (again) during the holidays, we are all trying to start anew and recalibrate the system. That means (re)starting a workout plan, eating less and eating healthier foods, and sometimes just setting an intention to take care of our vessels.
In the spirt, a good friend and neighbor made her healthy resolution to cook more, try new recipes and share with friends. I am thankful she did because I would not have known about the social media food craze, #thestew, from @AlisonERoman of The New York Times.
Spiced chickpea stew with coconut and turmeric turned me out so much, you (and all those non-social media followers) deserve to make it for yourself.
¼ Cup olive oil, plus more for serving
4 Garlic cloves, chopped
1 Large yellow onion, chopped
1 (2-inch) Piece ginger, finely chopped
Kosher salt and black pepper
1½ Teaspoons ground turmeric, plus more for serving
1 Teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) Cans chickpeas, drained and rinsed
2 (15-ounce) Cans full-fat coconut milk
2 Cups vegetable or chicken stock
1 Bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 Cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with 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 approximately 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 (that will help thicken the stew). Add coconut milk and stock to the pot, and season with 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 greens and stir, making sure they are 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 salt and pepper.
You will not be disappointed with this vegetarian bowl of heaven!
Happy eating and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!