Edible Monterey Bay

Red Curry Chickpea Stew

PHOTOGRAPHY BY PATRICK TREGENZA • STYLING BY DIANE GSELL

Chickpea curries are my ultimate pantry meal. They’re what I throw together when I can’t fathom a trip to the grocery store and have to rely on staple ingredients from the fridge and pantry. By happy accident, I once added too much liquid to my curry, and this soup was born. The warm flavors are perfect for a cozy, winter night.

2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, grated
1 (2-inch) piece of ginger, peeled and grated
3 tablespoons red curry paste
2 (15-ounce) cans chickpeas, drained and rinsed
(3 cups of cooked chickpeas or 2 pounds of fresh chickpeas)
2 (15-ounce) cans coconut milk
2 cups low-sodium vegetable stock
1 tablespoon fish sauce
1½ teaspoons kosher salt
1 bunch Swiss chard, stems removed, roughly chopped
Red pepper flakes (optional)
Yogurt, mint, cilantro, for garnish

Heat the oil in a large pot over medium heat. Add onion, garlic and ginger and stir using a wooden spoon until onion is soft and starting to brown, 3–5 minutes.

Add the curry paste and stir until very fragrant and beginning to darken, about 1 minute. Stir in the chickpeas and, using the wooden spoon, smash them to release their starches.

Stir in the coconut milk, stock, fish sauce and salt and bring to a boil. Reduce to a simmer and cook uncovered, scraping the bottom of the pan every so often, for 45 minutes. Stir in the chard and cook for several more minutes, until it wilts. Taste. If not salty or spicy enough, add more salt or red pepper flakes.

Serve with a big dollop of yogurt, and leaves of fresh mint and cilantro. Serves 4–6.

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