Turmeric Courgette & Chickpea Stew
A light Summer stew made with a coconut & turmeric broth, chickpeas and served with a herb yoghurt.
Servings: 4 People
Ingredients
- 1 tsp Coconut Oil
- 1 Bunch of Spring Onions sliced
- 1 Bunch of Coriander stalks chopped sliced, leaves roughly chopped
- 2 Garlic Cloves chopped
- 2 tsp Turmeric
- 2 Lemons
- 1 tsp Chilli flakes
- 3 x 400g Tins of Chickpeas drained
- 200 ml Vegetable Stock
- 1 x 400ml Tin of Coconut Milk
- 2 Courgettes finely grated
For the herb yoghurt:
- 6 tbsp Plain Yoghurt
- 3 inches Cucumber deseeded and finely chopped
- 1 garlic clove
- 2 tbsp fresh herbs such as dill and mint
Instructions
- Heat the oil in a large wide pan over the hob, on a medium heat add the sliced spring onions, chopped coriander stalks and chopped garlic, let this cook for a couple of minutes until the spring onion is soft. Add the turmeric and fry for a minute before adding the coconut milk, stock, chickpeas, chilli and juice of the two lemons.
- Let this simmer with the lid off for 20 minutes
- Meanwhile squeeze the excess water out of the grated courgettes by pressing it out through a sieve.
- Stir the yoghurt, minced garlic, cucumber and 2 tbsp of chopped fresh herbs.
- Once the stew has simmered for 20 minutes add the grated courgette and stir through to thicken it up. Let this heat up for 5 minutes or until hot. Stir through the chopped coriander leaves and serve with a spoon of the herb yoghurt.
- Serve on its own or with a warm flatbread or naan.