Chickpeas are having a real moment right now but in South Asian households, they have always been a pretty big deal and in this Indian Chickpea, Coconut and Lemon Stew, they are the most important part of the dish. I think their popularity is in direct correlation (This is GCSE Maths in action) to the Vegan movement that is taking place at the mo.
Why I love it
This dish is tangy, creamy, comforting, nourishing, savoury, nutritious and filling. The base is made up of onions, garlic and ginger, and then a stock is added along with the chickpeas, lemon and coconut milk. This is then simmered for a while so it becomes a delicious, thick creamy stew.
Yesterday, I topped mine with lime pickled onions and toasted cumin seeds and OMG... it was the best Iftar ever. I mean, I have had it loads of times before but everything tastes better in Ramadan. Absence makes the heart grow fonder I guess.
By the way, I am aware that there are a flood of recipes coming out at the moment that are very similar to this. Think, some type of onion, chickpeas, coconut milk, lemons, herbs.
Taking a break
I am taking a little break soon. As I always do for the last 10 days of Ramadan. Just to get super focussed and give some much needed fuel to my soul. I hope everyone who is taking part, is loving Ramadan. I cannot believe that we are already past the halfway mark. To me, Ramadan is a time for rejuvenation, growth and contemplation and I don't want it to go by without taking full advantage of it.
Then after Ramadan, I am hoping to lift the breaks off the Self Love project that I have started to work on. A project that actually really means so much to me. I hope that you will support me along the journey to help people worldwide to love themselves, be kinder to themselves, to honour themselves and to thrive.
Indian Chickpea, Coconut and Lemon Stew
Chickpeas are having a real moment right now but in South Asian households, they have always been a pretty big deal and in this Indian Chickpea, Coconut and Lemon Stew, they are the most important part of the dish. I think their popularity is in direct correlation (Got my GCSE) to the Vegan movement that is taking place at the mo.
- 1 tsp Cumin Seeds
- 1 large Red Onion diced
- 4 cloves Garlic crushed
- 1 inch Ginger crushed/microplaned
- 1 tsp Red Chilli Flakes
- 800g tinned Chickpeas drained
- 250 ml Vegetable Stock
- 1 tbsp Turmeric
- 400 ml Coconut Milk
- 2 Lemons Juice and Zest
- 1/2 tsp Mint Paste/Sauce Optional
- Salt and Pepper
Add the oil to a large pot over medium/high heat.
Add the onions and cook for 7 - 8 minutes until golden brown before stirring in the garlic, ginger and chilli flakes. Saute for 5 minutes.
Now add the chickpeas, stock, turmeric, coconut milk, lemon and mint. Mix throughly. Bring to a boil, then turn the heat down and simmer for 30 minutes.
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