Alison Roman The Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A viral vegan chickpea stew simmered in coconut milk with ginger, garlic, and warm spices like turmeric. Served with kale and mint, it's a nourishing weeknight dinner ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- Plain Yogurt
- pita bread (or lavash bread)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1116mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 751mg
- Calcium
- 185mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.