Happy Sunday Morning.
Here is an update to a recipe that originally posted on my food blog. My updated recipe calls for more chick peas, and the addition of delicious Florida Gulf shrimp. I also tweaked the amount of liquid in the stew. It is a perfect dish for a lazy Sunday afternoon of football watching.
Last December, food columnist, Alison Roman, created an unusual “stew” with a coconut milk base and a Moroccan influenced chickpea meaty body. The recipe went viral and home chefs across the country put a spin on this colorful, flavorful dish of yumminess. Here is my Florida palate take on this recipe. It is satisfying, healthy and simple to make with a few ingredients you most likely have in your pantry. Fresh or high quality turmeric is a must. Give it a try.
- 1 lb Florida shrimp, peeled, deveined and chopped into bite size pieces
- 3 15 oz. cans chickpeas, rinsed and drained
- 3 cups low sodium chicken stock
- 2 cans full fat coconut milk
- 1 large bunch kale, stemmed, rinsed extremely well and chopped
- 1/2 cup basmati rice
- 1/4 cup olive oil, plus extra for drizzle
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 tbsp minced fresh ginger
- 1 tbsp grated fresh turmeric
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp ground turmeric (never enough turmeric!)
- Mint leaves for garnish
- Full fat Greek yogurt (optional)
- Sea salt and ground pepper to taste
- Naan Bread, pita bread or lavash for dipping
- In a large Dutch Oven, heat 1 tbsp olive oil. Add chickpeas and fry until brown and crisp. Remove 1 cup of chickpeas for later. Add additional 2 tbsp olive oil and heat.
- Add rice & onion. Cook five minutes on medium.
- Add garlic, turmeric and ginger. Season with salt and pepper. Cook until onions are translucent and beginning to brown, and garlic, turmeric and ginger are fragrant.
- Add ground spices. Cook on medium heat until spices have bloomed- about 2-3 minutes.
- Using a potato masher or wooden spoon, crush peas in pot to help thicken the stew. You can always use an immersion blender prior to adding the kale and shrimp, if desired. Just do not over blend the chickpeas.
- Stir in coconut milk and chicken stock. Scrape brown bits from the bottom of the pot. Bring to a low boil for 3 minutes.
- Cover. Let simmer for 30 minutes. If needed, add salt and pepper to taste.
- Uncover and check rice for doneness and simmer uncovered until stew thickens, another 10-15 minutes. Thickness is, of course, subjective. You do your stew.
- Stir in shrimp and greens. Let cook another 5-7 minutes until shrimp are cooked through and kale has softened.
- To serve: Ladle stew into soup bowls. Top with a dollop of Greek yogurt, fried peas and mint. Drizzle with additional olive oil if desired. Serve with flatbread of your choice.
Based on Spiced Chickpea Stew With Coconut and Turmeric by Alison Roman, published in The New York Times.