Spicy Chickpea Stew with Coconut Milk

Name: Spicy Chickpea Stew with Coconut Milk
Ingredients: 2 tablespoons olive oil; 1 cup peeled pearl onions (pearl onions larger than 1‑inch may need to be halved); 1 red bell pepper (cut into 1‑inch chunks); 3 cloves garlic (peeled and minced); 1 tablespoon minced fresh ginger; 2 tablespoons sambal oelek (or to taste); 1 quart chicken stock; 1 (15-oz) can chickpeas (rinsed); 2 cups thinly sliced summer squash; 2/3 cup unsweetened coconut milk; 2 tablespoons minced cilantro leaves; 2 tablespoons freshly squeezed lemon juice; thin slices thai bird chili (optional) to taste; kosher salt; freshly cracked pepper; whole cilantro sprigs (as garnish); toasted bread (for serving)

www.sippitysup.com

View full recipe on www.sippitysup.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

Share this recipe:

Cooking tools:

Dutch oven
Slotted spoon
Mixing bowl
Stove
Chef's knife
Cutting board
Can opener
Colander
Measuring cup
Measuring spoon
Spoon
Toaster

Ingredients

2 tablespoons olive oil
1 cup peeled pearl onions (pearl onions larger than 1‑inch may need to be halved)
1 red bell pepper (cut into 1‑inch chunks)
3 cloves garlic (peeled and minced)
1 tablespoon minced fresh ginger
2 tablespoons sambal oelek (or to taste)
1 quart chicken stock
1 (15-oz) can chickpeas (rinsed)
2 cups thinly sliced summer squash
2/3 cup unsweetened coconut milk
2 tablespoons minced cilantro leaves
2 tablespoons freshly squeezed lemon juice
thin slices thai bird chili (optional) to taste
kosher salt
freshly cracked pepper
whole cilantro sprigs (as garnish)
toasted bread (for serving)