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The Stew §

This week we try our hand at Alison Roman's internet famous stew. Beloved the world over for its creamy chickpea flavour, we thought it was high time we tried it out. (Only took us 'til lockdown number three...)

Prep time: 15 minutes

Cooking time: 45 minutes

Makes: 3 hearty portions


60ml olive oil

4 garlic cloves

1 onion

thumb-sized piece of ginger

1 1/2tsp turmeric

1tsp red pepper flakes/chilli powder

2 tins of chickpeas

2 tins coconut milk

500ml vegetable stock

1 bunch of leafy greens (e.g. spinach, kale, swiss chard)

mint leaves (for garnishing)

1. Give chick-peas a chance

Chop up your medium onion, press your 4 garlic cloves and grate your thumb-sized piece of ginger into a pan on medium heat with 60ml of olive oil. Let them all great friendly for about ten minutes, stirring frequently.

Add the chilli powder and turmeric and stir until fragrant. With this much turmeric it will get fragrant pretty quickly, but give it a couple of minutes anyway, until looking like golden nuggets you've panned from the river, a bountiful haul if I do say so myself.

Rinse the chickpeas well (apparently the foam is what makes them fart-inducing, so be sure to keep going until that's not visible anymore). Add the chickpeas so they get crispy, you may want to crank the heat up soulja boy for that extra crispiness

Scoop about a cup of chickpeas out for topping later and lightly crush the rest with a masher or spoon. Pretend like you're Godzilla crushing all those tiny chickpea buildings.

2. Are you coconuts?!

Take yourself down to Kokomo (Aruba, Jamaica, oh I wanna take ya...), and add the two tins of coconut milk and 500ml of vegetable stock. It will seem quite liquidy, and will do for a while - it only thickens up towards the end of the cooking time. Stir occasionally to ensure it doesn't

After about half an hour, when the sauce is thickened add in a few handfuls of spinach leaves (or other leafy green of preference).

Stir until your massive pile of spinach dwindles and wilts like the wicked witch of the west and stir until well-combined

Decant into bowls and top with your crispy chickpeas, some mint leaves and some chilli powder (if you're feeling brave). Serve with bread or rice.

Have a dangly dink and sink!

Food for Thought

Lizzy says: "Kate brought this lentil stew to the table. The sheer amount of reviews peaked our interest,bit had to be good if that many people were making it. However, I found this nothing but fine. This might be because I'm not the biggest fan of chickpeas and their texture, but I just found it relatively flavourless and quite boring. Maybe I'll have to remake it to convince myself otherwise, after all that many people can't be wrong? 5/10 "

Kate says: "This stew was a really fitting way to end our Vent because I honestly think it was the best thing I've eaten over the last 40 days. It was dreamy, creamy and ready for my tummy. I do not know how so few ingredients can make something so magical, but I now understand the hype that this stew has been getting online, and why it went viral last year in lockdown. One downside (which you can probably see in the cover photo) is that it's quite oily, this could be because I used too much olive oil. I haphazardly sloshed some in and didn't measure, but it may be worth noting that that original 60ml could be too much. Maybe also serving it with a nice fresh salad or some vegetables would help cut through that. Nonetheless, I enjoyed it so much I think it would be rude to give this anything less than 10/10 gasps"

7.5/10 Gasps


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