Spiced Chickpea & Coconut Stew, with Silverbeet and Warmed Naan
  • Prep time: 45 minutes
  • Calories: 626
Spiced chickpeas are simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. Served with some warm naan and yoghurt, it's perfect for a warming midweek dinner.
  • 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
  • 13 Bunch of Silverbeet
  • 1 Small Bunch of Coriander & Mint
  • 14 Cup of Greek Yoghurt
  • 1 2 Pack of Naan

Prepare Ingredients:

Preheat oven to 180°C. Peel and dice 12 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!