Alison Roman's chickpea stew with coconut and turmeric has become known as THE chickpea stew recipe. Originally published in the New York Times, the recipe gets 5 stars from over 23,000 reviews!! After trying the stovetop version, we had to adapt to the Instant Pot with a few tiny twists. And so here it is, Instant Pot coconut and turmeric chickpea stew.
Course Main
Cuisine Asian
Keyword Chickpeas, coconut chickepea stew, Garbanzo beans, Instant Pot chickpeas, NYT chickpea stew
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Soaking 8 hourshours
Total Time 50 minutesminutes
Servings 6servings
Calories 567kcal
Author Irena Macri
Ingredients
12ozdried chickpeasabout 350 grams, 2 cups, soaked overnight in water
¼cupolive oilplus more for serving
1yellow onionlarge, chopped finely
1ginger2-inch piece, finely chopped
4garlic cloveschopped
1teaspoonsalt
½teaspoonblack pepper
1.5teaspoonturmericground, plus more for serving (dusting)
1teaspooncurry powdermild
½teaspoonred pepperor chili flakes, plus more for serving
2cansfull-fat coconut milk15-ounce cans
2cupsvegetable stockor chicken stock
1bunchSwiss chardkale (Lacinato or regular) or collard greens, stems removed, torn into bite-size pieces (about 4 cups)
½limejuice, or lemon juice
1cupcilantro leavesor mint, for serving
Yogurtfor serving (optional)
Chili oil for serving
pitaToasted, lavash or other flatbread, for serving (optional)
Instructions
Soak dried chickpeas in water overnight or for at least 8 hours. Strain and measure out 500 grams (about 3 cups), and set aside.
Turn the Instant Pot on Saute (Normal). Add olive oil and once it’s hot add onion, and ginger and 1 teaspoon salt. Cook for 3-4 minutes, stirring a few times. Then add ½ teaspoon pepper and the garlic, and cook for another minute together.
Add turmeric, curry powder, red pepper flakes and chickpeas, then cook, stirring frequently, for about 2 minutes.
Add 2 cups of stock and 2 cans of coconut milk. Scrape up any brown bits that formed on the bottom of the pot.
Lock the lid and set to Pressure Cook on HIGH for 15 minutes. The pressure will take about 10 minutes to build up and then the timer will begin. Allow the pressure to release naturally (about 10 minutes).
Open the lid, stir the pot and set it back to the Saute function.
Using a potato masher, smash some of the chickpeas (about half), which will thicken the stew. Then stir in the kale. Cook on Saute until the greens wilt and soften (about 3-5 minutes, depending on the greens used).
Finally, stir in lime or lemon juice, and taste for salt and pepper.
Divide the stew among bowls and top with mint or cilantro leaves, reserved whole chickpeas, a sprinkle of red pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like. You can add a dollop of yoghurt to the bowls for nice styling.
Notes
If using canned chickpeas, strain the liquid and rinse before using. You will need 2 x 15-ounce cans. Reduce the stock amount to 1 cup Reduce cooking time to 5 minutes with natural pressure release, all other steps are the same.