Lemony Chickpea & Green Herb Stew
4
Preparation time: 10
Cooking time: 25
Mint leaves
3 garlic cloves
1 thumb-sized piece of Ginger
1.5 tsp turmeric
1 tsp chilli flakes
2 tins of chickpeas
200ml vegetable stock
1.5 tsp turmeric
1 lemon, zest and juice
Dill, for serving
salt and pepper
3 tbsp plain yoghurt
15g coriander - chopped
400g tin coconut milk
1 medium white or red onion - diced
- Heat oil in a large pot over medium heat. Add garlic, onion, ginger and coriander stalks. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, three to five minutes.
- Add the turmeric and cook for a couple of mins to toast and release the oils. Add the chickpeas, vegetable stock and coconut milk, lemon juice and zest.
- Bring to a boil and simmer over a low heat for 20 mins. Using a wooden spoon or spatula, crush the chickpeas slightly to release their starchy insides. This will create a thicker stew.
- Cook until your desired consistency, the longer it cooks the thicker it will become. Season with salt and pepper and taste. When you are ready to serve, add the mixed leaves, dill and mint. Top bowls with a dollop of yoghurt and an extra pinch of chili flakes.
This dish is great for lunch leftovers, if you are planning to keep some for another day, decant into a container before adding the leaves to the whole pot. Adding fresh leaves and herbs before serving will ensure a fresher-tasting dish.
This recipe contains 4 servings. Each with approximately 370 kcal, 15g of protein, 36g of carbohydrates and 17g of fat. It’s also high in fibre – approx. 10g, which is 1/3 of the RDA for an adult.
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