This comforting spoon recipe went viral a while ago on Instagram under the hashtag #TheStew. It’s about a Spiced Chickpea Stew with Turmeric and Coconut Milk, whose flavor you are going to love. Since its appearance in November, that hashtag has been filling with photos of a yellow stew decorated with chickpeas and fresh herb sprouts, filling up with versions of this legume dish.

This is the second recipe from Alison Roman, a regular contributor to The New York Times, that produces this effect, after her previous sweet hit #TheCookies, some salty crackers that he published in his cookbook Dining in. It is a vegetarian dish as nutritious and healthy as tasty, comforting and satiating, perfect for spoon dish season.

Heat the oil in a large pot over medium heat and add the garlic, onion and ginger. Season with salt and pepper and let it cook, stirring from time to time until the onion is poached and begins to brown.

Add the turmeric, chilli flakes and chickpeas well drained and rinsed, seasoning with salt and pepper. We let the chickpeas fry a little with the spices and oil, until they start to fall apart and brown a little, which will take about 8 or 10 minutes. We reserve two or three tablespoons of those chickpeas to decorate later.

With a wooden spoon crush the remaining chickpeas a little so that they release their starch and can thicken the soup and we add the coconut milk and the broth. We continue to cook over low heat, until the stew has thickened again and the flavors have unified, after about 30 to 35 minutes. Finished adding the spinach and letting it cook for a few minutes in the liquid until they are soft.

Read:  Eight fresh recipes with fruit and cheese for a summer weekend snack

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With what to accompany the spiced chickpea stew with turmeric and coconut milk

We distribute our Spiced Chickpea Stew with Turmeric and Coconut Milk in bowls and accompany them with the chickpeas that we had reserved and a spoonful of yogurt in each plate, sprinkling with more turmeric. If you want you can also add some mint or spearmint leaves.

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