Spiced Chickpea Stew with Coconut Milk & Turmeric

This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.

This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!

Yield: 4 to 6 servings

  • ¼ cup olive oil, plus more for serving
  • 4 to 8 large garlic cloves, chopped
  • 1 to 2 large yellow onions, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • ground coriander and/or ground cinnamon, to taste, if desired
  • 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, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
  • 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
  • yogurt, for serving, optional (I used 2% Greek yogurt)
  • toasted naan, pita, lavash or other flatbread, for serving, optional
  • Basmati rice, for serving, optional
  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the 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 about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be 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. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until 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.
  6. Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
  7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.

Indian Butter Chickpeas

This is an incredible vegetarian adaptation of the much loved classic Indian dish. It was also a fabulous weeknight dinner. I served it with steamed spinach which paired perfectly. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of garlic, used San Marzano tomatoes, and served it over brown Basmati rice with warm naan. Great.

Yield: 4 to 6 servings

  • 4 T unsalted butter
  • 1 large yellow onion, minced
  • 1 ½ tsp kosher salt, plus more to taste
  • 4 to 8 garlic cloves, finely grated or minced
  • 1 T grated fresh ginger
  • 2 tsp ground cumin
  • 2 tsp sweet paprika or smoked paprika
  • 2 tsp garam masala
  • 1 small cinnamon stick
  • 1 (28 oz) can whole peeled San Marzano plum tomatoes
  • 1 (13.5 to 15 oz) can coconut milk
  • 2 (15 oz) cans chickpeas, drained
  • ground cayenne
  • cooked brown or white rice, for serving
  • ½ cup cilantro leaves and tender stems, for serving
  • naan, for serving, optional
  • steamed spinach, for serving, optional
  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
  3. Stir in garlic and ginger, and cook another 1 minute.
  4. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
  5. Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can).
  6. Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
  7. Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.
  8. Taste and add more salt if necessary.
  9. Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.

Zucchini with Farro, Chickpeas & Arugula

I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!

I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂

This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.

  • 1 cup farro
  • 1 (15-ounce) can chickpeas
  • kosher salt
  • 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
  • 4-6 T olive oil
  • 1 garlic clove, minced
  • 2 T balsamic vinegar
  • 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
  • freshly ground black pepper
  • 2 to 4 large handfuls of arugula
  • 1 T freshly squeezed lemon juice
  • Parmigiano Reggiano, for shaving
  1. Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
  2. Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
  3. Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
  4. In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
  5. Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
  6. In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
  7. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
  8. Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
  9. Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
  10. Toss with the reserved dressing and season with salt and pepper.
  11. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
  12. Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.

Punjabi Chickpeas with Potato (Chole or Chana Masala)

The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.

Yield: Serves 4

  • 1 large red onion
  • 4 T sunflower, canola, grapeseed or other neutral oil, divided
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp sweet paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp cayenne pepper
  • coarse salt and freshly ground black pepper
  • 1 tsp cumin seeds
  • 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
  • 1 T finely grated fresh ginger
  • 3 garlic cloves, finely grated
  • 1 T tomato paste
  • 1 1/2 cups water
  • two 15 1/2 oz cans chickpeas, drained
  • 1 T lime juice, plus lime wedges, to serve
  • 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
  • chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
  1. Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
  2. In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
  3. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
  4. Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
  5. Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
  6. Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
  7. Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
  8. Stir in the vegetables.
  9. Add the water and bring to a boil, scraping up all of the browned bits.
  10. Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
  11. Off the heat, stir in the lime juice and cilantro.
  12. Taste and season with salt and pepper.
  13. Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.

Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Update- I’ve made this full-flavored dish with ground chicken as well. Wonderful!

Yield: 4 Servings
  • 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
  • 1 large egg
  • ½ cup panko
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon coarse salt, plus more
  • freshly ground black pepper
  • 1 pound ground chicken or turkey
  • 1 pint mixed cherry or grape tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
  • crusty bread, for serving, optional
  1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
  2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
  3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
  4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
  7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  9. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

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Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

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