Spiced Chickpea & Coconut Stew, with Silverbeet and Warmed Naan
- Prep time: 45 minutes
- Calories: 626
- 2 of Garlic Clove
- 1 of Brown Onion
- 1 of Ginger
- 2 Tsp of Chickpea Spice Mix
- 1 Tsp of chilli Flakes
- 1 400g Pack of Chickpeas
- 1 400g Pack of Coconut Milk
- 2 Tbsp of Vege Stock Concentrate
- 1⁄3 Bunch of Silverbeet
- 1 Small Bunch of Coriander & Mint
- 1⁄4 Cup of Greek Yoghurt
- 1 2 Pack of Naan
Prepare Ingredients:Preheat oven to 180°C. Peel and dice 1⁄2 of the onion. Peel and mince garlic and ginger. Drain chickpeas and rinse well. Trim and de-stem silverbeet and roughly chop leaves, thinly slicing stalks. Pick coriander and mint leaves (discarding stems) and roughly chop.
Cook Aromatics:Heat 2 Tbsp oil in a pot over medium heat. Add garlic, onion and ginger. Cook, stirring occasionally until onion is translucent and starts to brown, 3-5 minutes. Add spice mix, chilli (to taste), silverbeet stems and chickpeas, season with salt and pepper. Cook chickpeas in spices, stirring frequently, until they start to break down, 8-10 minutes.
Simmer Stew:Using a wooden spoon, smoosh the chickpeas slightly (see tip). Add coconut milk and stock concentrate and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until thickened, 30 minutes.
Add Greens:Add silverbeet leaves and stir, making sure they are submerged in the liquid. Cook until silverbeet has wilted, about 3 minutes. Check seasoning and adjust as necessary.
Warm Naan:Meanwhile, prepare naan, placing it on a baking tray or directly on the oven rack and heat for about 2 minutes or until warmed through and soft.
You Plate It:Divide among bowls and garnish with mint and coriander, a sprinkle of chilli flakes (to taste, if you have any remaining) and a good dollop of yoghurt. Soak up that deliciousness with the warm naan. Bliss!