Here's a simple, colorful main dish ready in 30 minutes! Chickpeas and the pungent flavors in this hearty stew make it a wonderful choice for springtime (kapha season in Ayurveda).
Prep time: 10m | Cook time: 20m | Serves 4
½ medium onion, roughly chopped
2-inch piece of ginger, peeled and roughly chopped
1 clove garlic, quartered
½-inch piece of fresh turmeric, peeled and roughly chopped (optional)
Small handful of cilantro, chopped (plus extra for garnish)
Pinch of cayenne pepper
1 Tablespoon coconut oil
1 teaspoon turmeric powder
3 cups cooked chickpeas (or use 2 cans)*
1 15-ounce can full-fat coconut milk
1 Tablespoon lime juice
1 teaspoon salt
Place onion, ginger, garlic, fresh turmeric (if using), cilantro and cayenne in a mini-food processor. Process until onion is finely chopped and an overall uniform texture is achieved. (You can also do this in a standard food processor, but will likely need to stop and scrape down the sides a few times to get the right consistency).
In a medium-sized Dutch oven (or other heavy-bottomed pot), melt coconut oil over medium-high heat. Add onion mixture and cook for 4–5 minutes, or until the onion is soft, stirring often. Stir in the turmeric and cook 1 minute more. Add chickpeas and coconut milk and bring to a gentle simmer. Let stew cook for 10 minutes, and then add the lime juice and salt. Cook for an additional 5 minutes, and then adjust flavors as desired. Serve stew topped with additional cilantro.
* Start with about 1 cup dried chickpeas if you are cooking you own. Be sure to soak them well before cooking (reduces cook time and more importantly, aids digestion). Chickpeas can be cooked ahead of time, drained and refrigerated before using.