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The chickpea stew that

broke the internet in the
US is here. Give it a go
Plus three other brilliantly simple vegetarian recipes to
keep your household happy

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Vegetarian recipes that can be made in one pot or pan
could come in handy over the next few days. Here is a
selection of great things to cook, including Alison
Roman’s chickpea stew with coconut and turmeric that
became an internet sensation known as #thestew.

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Serves four to six. Cooking time 55 minutes

This is #thestew, Alison Roman’s internet-famous

recipe, as delicious as it is beautiful. Spiced chickpeas
are crisped in olive oil, then simmered in a garlicky
coconut milk for an incredibly creamy, basically-good-
for-you dinner that evokes South Indian chickpea stews
and some stews found in parts of the Caribbean. While
the chickpeas alone would be good as a side dish, they
are further simmered with stock, bolstered with dark,
leafy greens of your choosing and finished with a
handful of fresh mint.

Ingredients

60ml olive oil, plus more for serving

4 garlic cloves, chopped
1 large yellow onion, chopped
1 thumb-sized piece ginger, finely chopped
Salt and black pepper
1½ tsp ground turmeric, plus more for serving
1 tsp mild chilli flakes, plus more for serving
2 tins chickpeas, drained and rinsed
2 tins full-fat coconut milk
270ml vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems
removed, torn into bite-size pieces
1 small bunch mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving
(optional)

Method

1. Heat 60ml oil in a large pot over medium. Add garlic,

onion and ginger. Season with salt and pepper, and
cook, stirring occasionally until onion is translucent
and starts to brown a little at the edges, three to five
minutes.

2. Add 1½ teaspoons turmeric, one teaspoon mild chilli

flakes, and the chickpeas, and season with salt and
pepper. Cook, stirring frequently, so the chickpeas
sizzle and fry a bit in the spices and oil, until they’ve
started to break down and get a little browned and
crisp, eight to 10 minutes. Remove about a cup of
chickpeas and set aside for garnish.

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3. Using a wooden spoon or spatula, further crush the

remaining chickpeas slightly to release their starchy
insides. (This will help thicken the stew.) Add coconut
milk and stock, and season with salt and pepper.

4. Bring to a simmer, scraping up any bits that have

formed on the bottom of the pot. Cook, stirring
occasionally, until stew has thickened, 30 to 35
minutes. (Taste a chickpea or two, not just the liquid, to
make sure they have simmered long enough to be as
delicious as possible.) If after 30 to 35 minutes, you
want the stew a bit thicker, keep simmering until you’ve
reached your desired consistency. Determining perfect
stew thickness is a personal journey!

5. Add greens and stir, making sure they’re submerged

in the liquid. Cook until they wilt and soften, three to
seven minutes, depending on what you’re using. (Swiss
chard and spinach will wilt and soften much faster than
kale or collard greens.) Season again with salt and
pepper.

6. Divide among bowls and top with mint, reserved

chickpeas, a sprinkle of chilli 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.

Tips: When shopping, be sure to avoid low-fat coconut

milk, coconut milk meant for drinking or cream of
coconut. None are suitable here. Two cans of coconut
milk, really? Yes.

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Serves four to six. Cooking time 50 minutes

0123415

Brilliantly simple pasta recipes

Brilliantly simple chicken recipes

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Shakshuka, a vibrant dish of eggs baked in a tomato-

red pepper sauce spiced with cumin, paprika and
cayenne, may be at the apex of eggs-for-dinner recipes.
In Israel, it is breakfast food, a bright, spicy start to the
day with a pile of pita or challah served on the side, but
it’s also excellent for brunch or lunch. For Melissa
Clark’s recipe, you make the sauce first, on the hob,
then gently crack each of the eggs into the pan, nestling
them into the sauce, before sliding the pan into the
oven. Don’t skip the crumbled feta here: It softens into
creamy nuggets in the oven’s heat.

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Ingredients
3 tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
Pinch of ground cayenne, to taste
2 x 400g tins whole plum tomatoes with their juices,
coarsely chopped
¾ tsp salt, plus more as needed
¼ tsp black pepper, plus more as needed
140g feta, crumbled
6 large eggs
Chopped coriander, for serving
Hot sauce, for serving

Method

1. Preheat an oven to 190 degrees Celsius, or equivalent.

Heat oil in a large ovenproof frying pan over medium-
low heat. Add onion and red pepper. Cook gently until
very soft, about 20 minutes. Add garlic and cook until
tender, one to two minutes; stir in cumin, paprika and
cayenne, and cook one minute. Pour in tomatoes and
season with three-quarters of a teaspoon of salt and a
quarter of a teaspoon of pepper; simmer until tomatoes
have thickened, about 10 minutes. Taste and add more
salt and pepper if needed. Stir in crumbled feta.

2. Gently crack eggs into pan over tomatoes. Season

eggs with salt and pepper. Transfer pan to oven and
bake until eggs are just set, seven to 10 minutes.
Sprinkle with coriander and serve with hot sauce on the
side.

Tips: Shakshuka originated in North Africa, and there

are as many versions of it there and elsewhere as there
are cooks who have embraced it. You can make
shakshuka in a cast-iron pan if the metal is very well
seasoned. If it’s not, the iron will impart an unwelcome
tang, so use an enamel pot instead.

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Serves four to six. Cooking time 30 minutes

This is comfort food, Indian-style, adapted by David

Tanis from a recipe by Madhur Jaffrey. It is also vegan.
Use a mixture of cultivated mushrooms, which come in
all shapes and sizes, as well as some wild mushrooms, if
you can, like golden chanterelles, lobster or hen of the
woods. You can make the dish as spicy as you wish, but
be sure to include some cayenne and green chilli, to
complement and play off the creamy coconut milk
sauce.

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Ingredients
3 tbsp vegetable oil
280g butternut or other winter squash, peeled and cut
into small cubes
Salt and black pepper
1 or 2 small green chillies, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ tsp black mustard seeds
½ tsp cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 tsp ground coriander
Pinch of ground cayenne
½ tsp ground turmeric
450g mushrooms, preferably a mix of cultivated and
wild, trimmed and sliced
180ml coconut milk
2 tbsp lime juice
Coriander, for garnish

Method

1. In a wide frying pan, heat oil over medium-high heat.

When it is hot, add squash cubes in one layer. Season
with salt and pepper. Cook for about two minutes,
letting cubes brown slightly, then flip and cook for two
minutes more. Use a slotted spoon to lift squash out,
and set aside.

2. Cut a lengthwise slit in each chilli to open it, but

leave whole. (This helps the chillies heat the sauce
without making it too spicy.)

3. Add shallots, salt lightly and cook, stirring, one

minute. Add mustard seeds, cumin seeds and curry
leaves, if using, and let sizzle for 30 seconds, then add
garlic, coriander, cayenne, turmeric and chillies. Stir
well and cook for 30 seconds more.

4. Add mushrooms, season with salt and toss to coat.

Cook, stirring, until mushrooms begin to soften, about
five minutes.

5. Return squash cubes to skillet, stir in coconut milk

and bring to a simmer. Lower heat to medium and
simmer for another five minutes. If mixture looks dry,
thin with a little water. Taste and season with salt.

6. Before serving, stir in lime juice. Transfer to a

serving dish and garnish with cilantro.

Tips: Serve with basmati rice, but rice noodles or

mashed potatoes would be pretty good as well. You can
substitute the zest of one lime and a handful of basil
leaves for the curry leaves.

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Serves four. Cooking time 30 minutes

If you keep canned beans, tomatoes, onion and garlic in

your pantry, you can make this Melissa Clark recipe on
any week night without having to shop. The pickled
onions aren’t strictly necessary, but they add a welcome
tangy contrast to the beans. If you have a red pepper or
a jalapeño or two, chop them up and sauté them with
the onions. And if you want to be fancy, grate the zest
off the lime before juicing for the pickles, and stir it into
the sour cream.

Ingredients
For the pickled onions:
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar

For the chilli:

Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 tsp chilli powder, plus more to taste
1 tsp dried oregano, plus more to taste
2 tins black beans, drained
1 tin chopped tomatoes with their juices
Salt
Fresh coriander, diced avocado and sour cream, for
garnish (optional)

Method

1. Make the pickled onions: Squeeze lime juice into a

bowl, and add onion, salt and sugar. Let this rest while
you make the chilli.

2. Prepare the chilli: Heat a large pan over medium-

high heat. Add the oil. When hot, add onion and sauté
until softened, five to seven minutes. Add garlic, chilli
powder and oregano and sauté until fragrant, one to
two minutes longer. Add beans and tomatoes and a few
large pinches of salt and let simmer until the tomatoes
break down, about 20 minutes.

3. Taste and add more salt, chilli powder and/or

oregano to taste. Serve with the pickled onions and any
of the garnishes you like.

Tips: Don’t want to make pickled onions? Use jarred,

sliced pickled jalapeños instead. Adding a chopped
canned chipotle in adobo to the onions lends a
deliciously smoky and fiery note to the dish. New York
Times.

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Topics: Alison Roman David Tanis

Madhur Jaffrey Melissa Clark

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