Have you heard of Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric that went viral a while back? What's not to like? A combination of chickpeas and coconut milk is perfect for cold winter months, plus greens to make you feel even better about eating this rich stew.
Speaking of rich, 2 cans of full fat coconut milk sounded like a lot! Instead of making Alison's recipe, I decided to use only one can, increase the amount of chicken broth to make the stew into a soup, and add rotisserie turkey breast for extra protein. I also added chopped red pepper at the end for crunch and color, and used parsley instead of mint.
Chickpea & Rotisserie Turkey Turmeric Soup Recipe Inspired by Alison Roman
Serves 4
Ingredients
2 tablespoons olive oil
4 garlic cloves, finely chopped
1 onion, diced
2 tablespoons finely chopped fresh ginger
salt and pepper to taste
1.5 teaspoons turmeric
a few pinches red pepper flakes
4 cups cooked chickpeas (I made mine in a pressure cooker)
15 ounces can full fat coconut milk
4 cups chicken stock
1 bunch Swiss chard, stems removed, leaves torn into bite-size pieces
2 cups shredded rotisserie turkey breast (or you can use chicken)
1 red pepper, diced
fresh parsley, chopped
fresh lime juice
Directions
1. Heat olive oil in a large heavy-bottomed pot on medium heat. Add onion, garlic, and ginger and saute for about 5 minutes.
2. Add salt, pepper, turmeric and red pepper flakes with chickpeas. Mix to combine. Saute for about 10 minutes.
3. Remove 1 cup of the chickpea mixture and set aside. Using a wooden spoon, gently smash some of the remaining chickpeas.
4. Add coconut milk and chicken stock. Bring the mixture to a simmer and simmer for 25 minutes.
5. Add Swiss chard and turkey and simmer for about 5 minutes to allow the chard to wilt and the turkey to heat through.
6. Taste for salt and adjust as needed.
7. Serve in bowls topped with reserved chickpeas, chopped red pepper, parsley, and fresh lime juice.
Just look at that color! I'm having this soup for lunch today (I had it yesterday too and will also eat it tomorrow and Thursday: perfect #mealprep). You can serve the soup as is or on top of rice or with a side of toast.
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