The New York Times Chickpea Stew

Do you ever see a recipe online that you know right away is going to be a winner? That’s how I felt when I saw The New York Times’ Spiced Chickpea Stew With Coconut and Tumeric. In fact, a lot of people felt the same way and the recipe went viral using the hashtag #TheStew — for good reason! This hearty soup recipe from Alison Roman is out of this world good and it has been on regular rotation at our house since I discovered it last winter. The recipe for NYTimes Chickpea Stew is straightforward, easy and you’ll be left wondering how something with so few ingredients and steps can be so damn good. Or maybe that’s just me…?!

The New York Times Chickpea Stew

The New York Times Chickpea Stew

In an effort to give full credit to Alison and her team (something that is not done nearly enough on the internet!), please snag the recipe here. The key is the in the full fat coconut milk – do not try to sub in Silk or regular coconut milk!

The only modifications I made in these photos was subbing in spinach for kale. I was at home cooking for my parents and sharing the goodness of #TheStew with them and kale was harder to come by. The crispy chickpeas on the top really make this dish and I’ve found that if there any leftovers (rarely in this house), they are even spicier the next day. I’m not a leftovers person myself, but this recipe is an exception, because I like spicy! 

If you enjoy this recipe, you might also like Zucchini + Sweet Potato Fritters With Goat Cheese or Vegetarian Bolognese.