Spiced Chickpea Casserole with turmeric and coconut

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This creamy casserole evokes the stews found throughout south India and in parts of the Caribbean. It freezes well and always tastes better the next day. You can add chopped French beans, frozen peas or runner beans if you wish, but be sure to use full-fat coconut milk, as the low fat variety just doesn't have the same flavour.

Serves: 4

Prep Time: 5-10 minutes

Cooking Time: 48-55 minutes

Source: Table Talk: Store Cupboard Stews, The Sunday Times Magazine, February 11 2024, pg 40-41. https://www.thetimes.com/life-style/food-drink/article/three-quick-and-healthy-store-cupboard-stew-recipes-36xpgwdxc

Ingredients:

• 1 tbsp olive oil

• 4 garlic cloves, crushed

• 1 onion, diced

• 7cm piece of ginger, finely chopped

• 1 ½ teaspoons ground turmeric

• 1 tsp dried chilli flakes, plus more to servce

• 2 x 400g tinned chickpeas, drained and rinsed

• 500ml vegetable stock

• 2 x 400ml tinned full-fat coconut milk

• A bunch of Swiss chard, spinach or kale, stems removed, leaves torn into bite-size pieces

To Serve

• 1 red chilli, sliced

• 1-2 fresh mint sprigs

• Greek yoghurt

• Toasted pitta or flatbread

Method:

1. Heat the oil in a casserole dish over a low to medium heat. Stir in the garlic, onion and ginger. Cover and sweat for 5 min, stirring occasionally.

2. Remove the lid and stir in the turmeric, chilli flakes and chickpeas. Season with sea salt and freshly ground black pepper. Cook for 10 min, stirring frequently.

3. Use the back of a wooden spoon to crush some of the chickpeas and thicken the stew. Pour in the stock and coconut milk and season again.

4. Bring to a simmer, then reduce the heat and cook for 25-30 min. Stir in the greens and cook until they wilt and soften, about 3-5 min.

5. Serve with the sliced red chilli, a sprinkle of mint, a dollop of Greek yoghurt and toasted pitta.