Alison Roman The Stew Recipe
Serves 610 mins prep40 mins cook
Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.
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What you need
Instructions
0 Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes. 1 Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently. 2 Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes. 3 Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish. 4 Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir. 5 Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking. 6 Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft. 7 Taste for seasoning and add in if necessary. 8 Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil. 9 Serve it with yogurt and pita bread (or lavash) on the side.View original recipe