Alison Roman The Stew Recipe

5 from 7 votes

Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

Prep Time10

Cook Time40

Total Time50

Course: Soup, Stew

Cuisine: Indian

Diet: Vegan

Servings: servings

Author: Aysegul Sanford

Ingredients

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped - from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces - other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

Plain Yogurt
pita bread or lavash bread

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Video

Notes

Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.