From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Quick Chickpea Lemon Stew.html | 180 +++++++++++++++++++++++++++++++++ 1 file changed, 180 insertions(+) create mode 100644 Recipes/Quick Chickpea Lemon Stew.html (limited to 'Recipes/Quick Chickpea Lemon Stew.html') diff --git a/Recipes/Quick Chickpea Lemon Stew.html b/Recipes/Quick Chickpea Lemon Stew.html new file mode 100644 index 0000000..ac90143 --- /dev/null +++ b/Recipes/Quick Chickpea Lemon Stew.html @@ -0,0 +1,180 @@ + + + + + + + + +
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Quick Chickpea Lemon Stew

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Ingredients

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Coconut or groundnut oil

1 bunch spring onions, thinly sliced

2 garlic cloves, chopped

1 small bunch coriander, stalks chopped and leaves picked

2 tsp turmeric

2 x 400g tins chickpeas, drained

200ml hot vegetable stock

1 x 400ml tin coconut milk

2 unwaxed lemons, zested and cut in half

2 shallots, peeled, halved and very thinly sliced

1 small handful basil, leaves torn

1 small handful mint, leaves picked

1 pinch dried chilli flakes (optional)

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Directions

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Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet.

Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan.

Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.

In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper.

Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chilli flakes and remaining herbs.

IMAGE: Izzy Croker

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