Spicy Chickpea Stew is what I call summertime stew.
Which may sound like an oxymoron. Stews aren’t the first thing you think about when planning a summer menu. Stews are usually associated with wintertime. They often have long cooking times that fill the house with warm, earthy aromas. Once June rolls around “warm, earthy aromas” are the very thing I’m trying to avoid. That’s why I gave up polyester. If you know what I mean.
Besides, when summer rolls around at my house, there’s hardly anybody inside long enough to enjoy any sort of aromas. We’re all too busy outside– smelling the roses.
Spicy Chickpea Stew
Still. Spicy Chickpea Stew. Don’t I mean soup? Summer soups are far more accepted than summer stews. Soup is a wonderful vehicle for the best of the summer vegetables and fruits. Sweet corn, watermelon, avocado, melon, and of course tomato come to mind. Summer soups are obviously seasonal because they’re often chilled. That’s how you know they’re summer soups.
This Spicy Chickpea Stew is less obvious. But it has plenty of attributes that make it perfectly seasonal summer fare.
First, it comes together in less than 30 minutes. So there’s none of that standing over a hot stove stuff that makes cooking stew a joy in the winter but a “hot mess” in the summer. It’s also an example of a “one-pot-wonder”. Not only do I not want to get too hot and bothered with summer cooking– but doing dishes is a waste of my time. We all know about the fleeting nature of summer’s charms.
Both of these are sensible reasons to adopt the concept of summer stew. However, the main reason I consider this Spicy Chickpea Stew a warm weather wonder is because of the spice. The spiced up Asian flavors suit the warm weather. I’m a firm believer in the idea that spicy foods act as nature’s air-conditioner (from the inside out). Still. I advise you avoid polyester and its inevitable earthy aromas. Spicy Chickpea Stew will only cool you down so far. GREG
Spicy Chickpea Stew with Coconut Milk
Print This Recipe Yield 2–4Source Adapted from Cathal ArmstrongPublished
Ingredients
- 2 tablespoon olive oil
- 1 cup peeled pearl onions (pearl onions larger than 1‑inch may need to be halved)
- 1 red bell pepper (cut into 1‑inch chunks)
- 3 clove garlic (peeled and minced)
- 1 tablespoon minced fresh ginger
- 2 tablespoon sambal oelek (or to taste)
- 1 quart chicken stock
- 1 (15-oz) can chickpeas (rinsed)
- 2 cup thinly sliced summer squash
- 2/3 cup unsweetened coconut milk
- 2 tablespoon minced cilantro leaves
- 2 tablespoon freshly squeezed lemon juice
- thin slices thai bird chili (optional) to taste
- kosher salt and freshly cracked pepper
- whole cilantro sprigs (as garnish)
- toasted bread (for serving)
Directions
Heat the olive oil over medium-high heat in a large Dutch oven. Add the onions and cook, gently stirring often, until nicely browned on all sides, about 5 minutes. Using a slotted spoon transfer the onions to a medium bowl. Add the bell peppers the the Dutch oven and repeat the process, moving them to the same bowl as the onions once browned.
Leaving the oil in the pot add the garlic, ginger, and sambal oelek. Cook, stirring, until the mixture darkens, about 1 minute. Add the stock and bring the mixture to a boil. Lower the heat to a low simmer. Add the chickpeas, sliced squash, browned onions, browned bell pepper, and coconut milk. Cover and simmer until the flavors come together, about 8 minutes.
Raise the heat to medium. Cook, stirring gently, until the soup is hot enough for serving, but don’t bring it to a boil. Stir in the minced cilantro, lemon juice, thai bird peppers (if using), and a pinch each salt and pepper. Garnish the stew with whole cilantro and serve with toasted bread.
I know what you mean about hot temperatures and certain foods. But I had a big time craving for spaghetti the other day so I fired up the stove on a super hot day and made it anyway. My appetite will not be denied!
I’ll be making this one! Thanks Greg.
This is the perfect summertime stoop. (I actually called stews “stoops” when I was a kid. We won’t go into what I called peonies…) Love the reference to polyester. Being that we are both men of “a certain age” (even though you are younger…), do you remember qiana? I still have nightmares…
I agree with the spice theory too. And soup, we try to enjoy it any time of the year.
This soup/stew is absolutely gorgeous. The colors are amazing, and I can only imagine how delicious it is.
I’m a sucker for garbanzo beans. This looks amazing!
I live in the desert and hot soup and tea can cool you off a bit. Not as good as a cold pool and air conditioning, but it works.…
This looks fabulous, and I wish I had some at home right now!
I must admit we do cut down — but not eliminate! — soups and stews in the summer. This would be lovely anytime. Love the combo of the chickpeas and the coconut milk. Thanks for this.
It does sound like something I would enjoy in all seasons Greg/
I’m still into soups and stews in the summer! And I love this one, Greg. Yum!
IMHO, soup is great any time of the year, especially one with chickpeas and coconut milk!
So many flavors that I love in this dish, and chickpeas are a winner no matter how they are prepared. Sign me up for summer stew!
Heck yeah I am into some summer stew. The spicy theory is true I think. I apply the same theory to ice cold martinis when it is cold out helping keep you warm…I am afraid I know not of the polyester plight though…not being experienced in the poly ways. If ya know what I mean…
I think spicy stews (especially filled with vegetables) are the perfect meal for a summer night! I bet this would be amazing with a huge scoop of sticky or jasmine rice.
I totally agree with you. I will eat hot soup or drink hot beverages (like coffee) during the summer months to cool off. Even better when the soup is spicy! This recipe looks fantastic. Love the Asian flavors.
Looks like another winner, Greg !