This stunning stew is not only super easy and inexpensive to make, it is also bursting with flavour and nutrition! This vegan stew is so delicious and satisfying that even non-vegans will love it!
This recipe is inspired from Alison Roman’s “Spiced Chickpea Stew with Turmeric”. My twist is adding The Cultured Foodie Curry Sauerkraut for extra flavour, nutrition and texture. Yes, cooking the fermented sauerkraut will kill off the beneficial microbes, but you still reap the benefits of its enhanced nutritional benefits.
You can easily whip up this stew for lunch or dinner in about and hour. I enjoy it served with rice, but you can also serve it with a side of toast, pita or flatbread of choice.
This stunning stew is not only super easy and inexpensive to make, it is also bursting with flavour and nutrition with the addition of sauerkraut.
¼ olive oil
4 garlic cloves minced
1 yellow onion diced
2" piece of ginger grated
1½ teaspoon turmeric
2 (15 ounce/425 gram) cans chickpeas drained and rinsed
2 (15 ounce/425 gram) cans full-fat coconut milk
1 (16.9 fl.oz/500ml) jar The Cultured Foodie Curry Sauerkraut
1 bunch of greens (kales, collard, Swiss chard, spinach) stems removed
Heat oil in a large pot or dutch oven on medium heat. Add garlic, onion and ginger. Cook, stirring occasionally until onion is translucent and slightly brown. Season with salt and pepper to taste.
Add turmeric, and chickpeas. Cook, stirring frequently until chickpeas are browned and crisp.
Crush the chickpeas with a wooden spoon to help release the starch which will help thicken the stew. Add sauerkraut, stir well to incorporate.
Add coconut milk and broth, and bring to a simmer. Stir well to scrape up any bits that have stuck to the bottom of the pot.
Cook, stirring occasionally for approximately 30 minutes, or until the stew has thickened to your preference. Add extra salt and pepper, if required.
Stir in greens and cook until they are soft and wilted
Serve in bowls, top with additional olive oil and red pepper flakes (optional).
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