Spiced chickpea stew a perfect option for Lent

Here on my little patch of heaven Mother Nature can be fickle, but she does allow some consistent harbingers of spring.

Like wild yellow aconite blooming, blanketing the hill down to the river alongside our home. Many years ago, the first few seeds were flung at the top by dear friend Ike Leaf, of blessed memory. “The flowers will spread down the hill,“he said. That’s exactly what has happened. Pocketed in the crevices are marshmallow colored snowdrops, as well.

When those wild flowers bloom, it’s a signal to tap maple trees. Granddaughters Emerson and Ellery helped tap several trees. We should harvest enough sap to boil down into syrup.

Being outdoors when it’s chilly always makes for good appetites. Just the kind of day for a spiced chickpea stew. With Lent upon us, it’s an appropriate vegetarian option.

The stew is a basic chickpea curry with a twist – one that son Jason deemed “a comforting, warm meal.” Garlic, onion and ginger are sautéed in olive oil.

Then chickpeas are added, along with more aromatics, to cook and crisp up a bit before stirring in broth and coconut milk. This technique concentrates flavor.

Handfuls of fresh spinach folded into the stew at the end offer color, texture and nutrition.

We served this topped with yogurt, a drizzle of olive oil and some reserved chickpeas. A spoonful of basmati rice alongside made for happy tummies.

If you’re looking for a satisfying and somewhat different meal to serve, try this and let me know how you like it.

Spiced chickpea stew with coconut milk and turmeric

Adapted from a popular recipe by Alison Roman.

I only had enough chickpeas and coconut milk for half of her recipe, which is what I'm sharing, and didn't have fresh mint for garnish, and pita that her recipe called for. The stew still turned out yummy, a keeper for sure. The recipe doubles easily.

1⁄ cup olive oil, plus more for drizzling 4

2 large cloves garlic, minced

1 generous cup onion, diced

1 generous tablespoon minced fresh ginger or to taste 3⁄ teaspoon turmeric 4

1⁄ teaspoon red pepper flakes 2

Salt and pepper to taste

1 can, 14.5 oz, chickpeas, drained but not rinsed

1 can full fat coconut milk

1 cup vegetable broth (or chicken broth for non-vegetarian)

Several handfuls fresh spinach

Basmati rice to serve alongside (optional)

Yogurt for garnish

Add olive oil to large skillet, and cook garlic, onion and ginger over medium heat until onion softens a bit.

Stir in turmeric, red pepper and chickpeas and cook until chickpeas get a little crisp.

Smoosh the chickpeas down a bit to release some starch. If you like, remove 1/2 cup or so for garnish. If not, no worries.

Stir in coconut milk and broth, and season to taste. Bring to a simmer and scrape up brown bits. Cook until stew thickens to your liking. Mine took about 25 minutes. Stir in spinach. Adjust seasonings.

Serve alongside rice, and drizzle with olive oil, a dollop of yogurt and reserved chickpeas.

Swap it out

Use your favorite milk or cream and any fresh greens or white beans.

RITA HEIKENFELD FOR THE CINCINNATI ENQUIRER Spiced chickpea stew with coconut milk and turmeric is a perfect option for Lent. Handfuls of fresh spinach folded into the stew at the end offer color, texture and nutrition.