Reading Time: < 1 minute
- 600 g chickpeas
- 1 onion diced
- 1 tbs coconut oil
- 4 cloves garlic grated
- 1 ginger large piece (grated)
- 1 tbs ground ginger
- 1 tbs garam masala
- 5 pods cardamom bashed open
- 1/2 tsp chilli flakes
- 2 tins coconut milk
- 400 ml vegetable stock
- 1 tbs tamari
- 1 lime (juice of)
- black pepper
- sea salt
- coconut yogurt
- chilli flakes
- herbs (coriander, basil)
- black onion seeds (or nigella seeds)
In a large pot, add the diced onion and oil, cook gentle until the onions are soft and translucent. Add in the grated garlic and ginger and stir to combine, continue to cook for a further minute or two.
Add in the garam masala, turmeric, cardamom pods and chilli flakes, stir to combine and cook for a further minute or two.
Pour in the coconut milk and 300ml of stock, bring to the boil and reduce immediately to a gentle simmer.
Add the chickpeas including the liquid if using a jar but drain and rinse if using tins.
Add the tamari, black pepper and lime juice. Stir to combine and allow to cook on a low to medium heat for 15 minutes.
Taste for seasoning and add more salt, pepper and lime to taste. At this stage you can the remaining stock if you want to loosen the stew down.
When you are ready to serve stir in your greens of choice. Allow to wilt a little and divide between bowls. Top with a dollop of coconut yogurt, herbs black onion seeds if using and extra chilli flakes.