Cascadia Table

As you will see from my last post, we are not vegetarians. However, like many health- and budget-conscious American families, we serve a number of meatless meals in our house. Sometimes this is the plan, but other times—like yesterday, for example—I forget to pull meat from the freezer, and there goes my dinner plan!

It’s moments like these that I love a good chickpea dinner. Chickpeas are packed with nutrients, rich in protein, cheap, and (thanks to Costco) always in my pantry.

Last night, I used chickpeas, squash, and coconut milk to create a bright, earthy Ginger Turmeric Chickpea Stew with Winter Veggies.

This stew uses canned chickpeas, ginger, onion, garlic, turmeric, stock, winter squash, coconut milk, Kashmiri chili powder, and green cabbage. Stuff I always have on hand in winter months. We have delicious Delicata squash and lovely heads of cabbage in our CSA right now!

Start by slowly sauté the onion in olive oil until it starts to caramelize. Add a generous amount of ginger—more than you think!—and some garlic. Cook for about a minute.

Then, add two cans of chickpeas, salt, and pepper. Cook those all together until the chickpeas are coated with the fats and flavors and are just starting to get a little toasty.

Then, add 2 cups of chicken stock and bring to a simmer. Add the cubed winter squash and cook for 10–15 minutes until the squash is tender and cooked through.

Stir in one can of coconut milk and let the soup cook for a few more minutes to heat through.

Meanwhile, toss thinly sliced cabbage with olive oil, Kashmiri chili powder, and salt. Spread it out onto a sheet tray. Roast in a 425 degree  oven for 10–15 minutes until the cabbage is deeply caramelized and a little crispy.

Serve the stew over white jasmine rice and top each bowl with a heaping spoonful of the caramelized cabbage. We added some spicy chili crisps to our bowls as well, which was amazing! Enjoy!

Ginger Turmeric Chickpea Stew with Winter Veggies

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 tbsp olive oil, divided
• 1/2 cup onion, diced
• 3 tbsp fresh ginger, minced
• 2 cloves garlic, miced
• salt and pepper to taste
• 2 cups chicken or veg stock
• 2 cups winter squash cubed
• 1 can coconut milk, full fat
• 2 tsp ground turmeric
• 3 cups cabbage, thinly sliced
• 1 tsp Kashmiri chili powder
• jasmine rice, for serving
• chili crisps, for serving, optional

Method

 

1. Preheat your oven to 425. In a bowl, toss the thinly sliced cabbage with 2 Tbsp of olive oil, the Kashmiri chili powder, and salt. Spread the cabbage out in a single layer on a sheet pan and set aside
2. In a large pot or Dutch oven, heat 1 Tbsp of olive oil over medium heat. Add the diced onion and cook slowly until it begins to soften and caramelize slightly (about 5-7 minutes).
3. Stir in the generous amount of ginger and the garlic. Cook for about one minute until fragrant.
4. Add the rinsed chickpeas to the pot along with a generous amount of salt and pepper. Cook everything together, stirring occasionally, until the chickpeas are coated in the fat and spices and start to look slightly "toasty" (about 5 minutes).
5. Pour in the stock and stir in the turmeric. Bring the mixture to a simmer. Add the cubed winter squash and cook for 10–15 minutes, or until the squash is tender and cooked through.
6. Pour in the stock and stir in the turmeric. Bring the mixture to a simmer. Add the cubed winter squash and cook for 10–15 minutes, or until the squash is tender and cooked through.
7. Stir in the coconut milk and let the stew gently cook for a few more minutes, just until it is heated through. Taste and adjust seasoning with more salt, pepper, or turmeric if desired.
8. Ladle the stew over a bed of white jasmine rice. Top each bowl with a heaping spoonful of the hot, crispy caramelized cabbage. Add a drizzle of chili crisps if you like a little heat.