The Stew

Published on
September 22, 2023
This is Alison Roman's The Stew. It is so good, it it known in the culinary world simply as the stew. This is her recipe intro: "Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint."
Alison Roman's The Stew.
Prep Time:
10 Minutes
Cook Time:
1 hour
Difficulty Level:

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,

1 teaspoon red-pepper flakes

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)


1.      Heat ¼ cup oil in a large pot over medium. Add the 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 in the turmeric, red-pepper flakes, and the chickpeas. 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.) 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!

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 and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if          using; dust the yogurt with turmeric if you'd like.

Recipe Tip:
Avoid low fat coconut milk or coconut cream, these will not work in this recipe.
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