Allison Roman’s recipe for Spiced Chickpea Stew with Coconut and Turmeric, or “The Soup” or “The Stew” (everyone likes their own level of soupy-ness) has been popping up on my feed like crazy. Yesterday I decided that enough was enough, I had to make the recipe that was driving me crazy with cravings.

I made a couple modifications based on the ingredients I had available in my fridge, and for my food allergies. The original recipe uses chickpeas, but seeing as I am allergic I just swapped them out for white kidney beans. I used chard leaves as I had them on hand, and I didn’t use red pepper flakes because to be honest, I forgot.

The recipe is so simple and the prep time was minimal. I chopped up garlic, onion, and ginger and sauteed it lightly with turmeric until soft and fragrant. Next I added the beans. I didn’t mash them up as you would with chickpeas because kidney beans already have a tendency to turn to mush when boiled. I figured they’d do the work for me. Finally I added the coconut milk and stock and let it simmer. I kept peeking at it because it looked so creamy and smooth.

The lovely aroma was wafting through our home and Brandon and I couldn’t wait to eat it. In the last few minutes I tossed in the chopped chard leaves and let them wilt. I’m not too particular about how liquidy my soup/stew is, but I’d say mine was certainly a stew. It was hearty and rich and made me feel instantly nourished. Brandon couldn’t wait to eat it, and we both sat in silence for a few minutes as we scarfed our servings down. I know the small amount remaining in the fridge will be gone by the end of the night.

Thanks, Allison Roman, for sharing this addictive recipe!