Cooking at Home - Coconut and Turmeric Chickpeas
What are you all cooking these days?
I made a New York Times recipe for dinner last night that everyone devoured.
I didn’t have all of the ingredients, but I didn’t let that stop me from improvising and trying something new!
I made it work with some pantry items and fresh greens from the farm box my husband picked up.
Here’s my take on "Spiced Chickpea Soup with Coconut and Turmeric."
Saute an onion and 4-6 cloves garlic in 2-4 T olive oil (season with salt and pepper)
Add teaspoon minced ginger and sauté another few minutes
Add 1 and 1/2 teaspoons of ground turmeric and a few shakes of chili flakes.
Season again with salt. I picked up this bright orange,
fresh and fragrant turmeric from a fantastic family-owned grocery
called India Spice on Old Towne Rd in West Ashley
Add chickpeas and broth (I used 2 cups dried chickpeas that I soaked for about 3 hours
and cooked in Instant Pot for 12 minutes on high pressure; or, you could use 2 cans of
chickpeas rinsed and a couple cups of vegetable or chicken broth or water).
Bring to a simmer and add 1-2 cans of full fat coconut milk and simmer for 30-45 minutes or longer.
Turn off the heat. Taste for salt and add more if needed. I blended lightly with an immersion blender but you don’t have to.
Then I added a handful of baby braising greens (mustards and kales) from Spade and Clover Farms.
Dish up warm, and add more greens and yogurt or sour cream for garnish. And Enjoy!