White bean stew with turmeric

Photo credit: NYT, Alison Roman’s Spiced Chickpea Stew

Ingredients.

1/4 cup olive oil
4 garlic cloves, chopped
1 yellow onion, chopped
2 (2-inch) pieces of ginger, finely chopped
1 1/2 tsp ground turmeric
salt and pepper
1 tsp crushed red pepper flakes
2 (15-oz) cans chickpeas, drained and rinsed (you can also use other white beans like northern or pinto)
2 (15-oz) cans full-fat coconut milk
2 cups vegetable stock (low-sodium)
1 bunch dark leafy greens (kale, swiss chard, collard greens, or spinach), roughly chopped and stems removed
For serving: fresh mint leaves, yogurt, bread or pita

Instructions.

In a large sautee pan, heat olive oil over medium heat. Saute garlic, onion, ginger, salt and pepper until onion is translucent, about 3-5 minutes.
Add turmeric, red pepper flakes, and chickpeas. Cook and stir frequently so the chickpeas sizzle and start to break down and get a little browned and crisp, about 8-10 minutes. Use a wooden spoon to further crush the chickpeas. This will release their starchy insides and help thicken the stew.
Transfer the ingredients to a slow cooker, add vegetable stock, season with more salt and pepper, and stir. Heat on low for 6-8 hours or high heat for 4-6 hours. Add coconut milk during the last hour of cooking.
At the end of cooking, add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, about 3-5 minutes.
To serve, top with mint and drizzle of olive oil.

Meal-prep notes.

This recipe is meal prep-friendly. Use Souper Cubes to store in the freezer for up to 3 months.

To reheat from frozen leftovers, transfer the soup to the refrigerator the night before serving. Heat in the microwave on medium heat for 1.5-2 minutes.

Nutrition facts.

Chickpeas are rich in protein, carbohydrates, fiber, folate, iron, vitamin B6, choline, and zinc. These nutrients support babie’s neurodevelopment, metabolism, and growth.

Turmeric contains iron, manganese, fiber, and other minerals.

Ginger contains healthy oils, fibers, carbohydrates, vitamins, minerals, and antioxidants.

Dark leafy greens are an excellent source of fiber, folate, carotenoids, vitamins C and K, iron, and calcium.

For moms: This soup is packed with essential nutrients moms need for pregnancy and postpartum recovery—including B vitamins and folate (reduces the risk of neural tube defects), and iron (blood and oxygen supply).

Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect

Kitchen tools.

Slow cooker
Souper cubes

Adapted from.

Alison Roman: Spiced Chickpea Stew (link)