Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
5 stars (8 reviews)
Keywords
Alison Roman The Stew Recipe, Alison Roman's Spicy Chickpea Stew
Ingredients
¼ cup olive oil (plus more for drizzling)
1 large yellow onion (chopped)
1 tablespoon fresh ginger (finely chopped - from a 2-inch piece ginger)
4 cloves garlic (minced)
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper (or chili flakes optional)
2 cans chickpeas ((15-ounces each) drained and rinsed)
2 cans full-fat coconut milk ((15-ounces each))
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves (torn into bite-sized pieces - other greens like Swiss chard and collard greens would also work)
1 cup fresh mint leaves (or cilantro)
Plain Yogurt
pita bread (or lavash bread)
Categories
Soup
Stew
Cuisine
Indian
Steps
Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.
Nutitrion
Serving Size: 1 serving
Calories: 553 kcal
Carbohydrates: 35 g
Protein: 12 g
Fat: 44 g
Saturated Fat: 30 g
Sodium: 1353 mg
Sugar: 6 g
Unsaturated Fat: 12 g
Reviews
Amy M Lewis on 2025-10-21 (5 stars): This recipe hit the spot!! I was hoping to find a recipe that offered these warm Caribbean/Indian flavors, and this nailed it. I can't believe how easy this was to prepare, what little time, but offered so much flavor! Also filled with plenty of greens to boot!
This is a keeper!
Diane on 2024-01-08 (5 stars): This recipe is a keeper! Simple to prepare, full of flavor (admittedly, I took some and added curry powder) and customizable. Thank you!
