Golden Chickpea and Cabbage Stew
If you've been following along for a while you'll know my stance on cabbage. But just in case, I'll share it again. :) I believe cabbage is the most underrated vegetable, both for its easy flavor in soups and stews and its nutrient density. It's soft which make it's quick to prepare (just be sure to have a large cutting board so you can spread out). But simmer it with other soup-y ingredients, and after just 15 minutes it will provide a uniquely subtle depth and sweetness to the broth that no other vegetable can replicate. And just as importantly, this sulphur-rich cruciferous plant supports immunity, detoxification, and fights aging, inflammation and disease.
This Golden Chickpea and Cabbage stew is a riff on Alison Roman's "The Stew" that went viral in late 2018. In my version, chickpeas, cabbage, turmeric, ginger, cilantro and coconut milk come together to make the ultimate warming, comforting one-pot meal. Drop in some hearty greens at the end and the stew is complete. I like the bitterness of dandelion greens to offset the sweet coconut milk, but chard, kale or spinach also work. What you see in the process shot below is rainbow chard because I met a friend at the farmer's market and was too busy chatting to realize I forgot to pick up dandelion greens!
Serve this over brown rice and flare it out with toppings. The general consensus in my house and amongst guests we've served this to, is that toppings are non-negotiable, though you do have some options: toasted cashews (peanuts would probably be nice here too), fresh herbs like mint and cilantro, and some kind of acid. The sweet-tart syrupy goodness that is pomegranate molasses is my preference. But if it's not a pantry priority for you, lime works as well. Alison also recommends yogurt as a topping, but I consider it optional.
I hope this stew brings warmth and brightness to your tummy and heart this month.
Golden Chickpea and Cabbage Stew
Serves 6
Notes: This is one of those dishes that comes together quickly. Be sure to prep all the aromatics (onion, garlic, ginger, cilantro, chili) before turning on the heat. Since the chickpeas are the main ingredient in this stew, I prefer to use dried that I’ve soaked and cooked fresh. The texture and flavor is better, in my opinion. However, don’t let that stop you if you only have canned chickpeas. They work great as well.
4 Tbsp. cold-pressed avocado oil or coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
3 inch piece of ginger, minced or grated (I prefer the quicker work of grating on a wide microplane)
1/2 large bunch of cilantro (30 gr), tender stems finely minced (leaves reserved for garnish)
2 Thai chilies (or 1 jalapeno/serrano or 1 tsp. red pepper flakes)
4 1/2 cups cooked chickpeas (3-15 oz cans, drained & rinsed)
1 1/2 tsp. ground turmeric
1/2 of a medium Savoy cabbage, cored and chopped
1-15 oz can full-fat coconut milk
4 1/2 cups (1.06 L) water
1 1/2 tsp. salt & black pepper to taste
1 bunch dandelion greens, finely chopped (or lacinato kale, Swiss chard or spinach)
Toppings/accompaniments: toasted cashews, mint, cilantro, red onion, fresh chili, pomegranate molasses or lime, yogurt, brown rice
Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add onion, garlic, ginger, cilantro stems (reserving leaves for topping), chili and a generous pinch of salt and pepper. Cook for 2-3 minutes, until onions begin to soften.
Add turmeric and chickpeas. Cook for 5-8 minutes, stirring occasionally and crushing some, so they fry a bit in the oil and become more textured. Add more oil if the pan is dry.
Add cabbage, coconut milk, water, and salt and pepper, scraping up any browned bits off the bottom. Cover, bring to a boil, and reduce heat to simmer. Cook covered for 15-20 minutes, until cabbage is soft.
Stir in dandelion greens and simmer for 5 minutes just until greens have cooked down.
Taste and adjust for salt. Ladle into bowls over brown rice and finish with toppings.
* Adapted from Alison Roman’s Spiced Chickpea Stew.
