Curried Chickpeas & Coconut Milk Potage
Mariana’s Approved
When it comes to easy weeknight dinners, it’s always fun to create new dishes in less than 20 minutes with just a few pantry ingredients that you know will become classics in your home. This is what happened with this curried chickpea potage or stew. Made with lots of warm spices such as curry powder, ginger and cumin. I sautéed the chickpeas with all those flavors and then added kale, coconut milk and pieces of pan-fried halibut to make this delicious stew.
You are probably thinking of this already, but this is a great dish to get creative and make your own with what you have on hand. Instead of kale you can add spinach, arugula or even Swiss chard. You can swap the halibut for any other white fish, shrimp or chicken. Or just use extra chickpeas and vegetable broth for a complete vegan option!
Mariana loves this dish so much, but that girl loves anything that has ginger and coconut milk in it, so that was no surprise for me! I love it because it’s a great and super healthy alternative for easy and quick meals. And even in its simplicity, it’s a meal that feels kind of fancy with all of these warm and spicy flavors. This dish is now a favorite around here and I hope it becomes a favorite of yours as well!
Curried Chickpeas & Coconut Milk Potage
Ingredients
◯ Chickpeas, drained and rinsed – 1-15 oz can
◯ Curry powder – 1 Tsp
◯ Ground dried ginger – ½ Tsp
◯ Ground cumin – ¼ Tsp
◯ Ground garlic powder (NOT garlic salt) – ¼ Tsp, divided
◯ Fresh thyme - about 2 Tsp
◯ Fine sea salt – ¼ Tsp for the chickpeas + a pinch for the fish + a pinch to adjust taste
◯ Halibut fillet – 4 to 6 ounces
◯ Freshly ground black pepper – a few sprinkles for fish and stew
◯ Extra Virgin Olive Oil – 4 to 5 TBSP, divided
◯ Chicken or Vegetable broth or stock – 2 cups
◯ Water – ½ cup
◯ Freshly squeezed lemon juice – 2 TBSP
◯ Organic pure coconut milk – 1 – 13.5 oz can
◯ Fresh thyme leaves to garnish
◯ Toasted Naan bread to serve
Details
Total and Active time:
20 minutes
Equipment:
large non-stick skillet
Steps
In a medium bowl mix the drained and rinsed chickpeas with the curry powder, dried ginger, ground cumin, ⅛ of garlic powder, fresh thyme and ¼ teaspoon of the salt.
Sprinkle halibut fillet on both sides with a pinch of salt and a bit of freshly ground black pepper.
In a large non-stick skillet heat 2 tablespoons of the olive oil over medium high heat. Place fish on skillet and cook for 2 minutes per side. Remove fish from pan.
Decrease heat to medium and add the remaining 2 tablespoons of olive oil, the third one if the skillet is too dry. Add seasoned chickpeas and sautée for 4 to 5 minutes, tossing frequently until they are tender. Remove from pan.
Add kale and sauté for 30 seconds to 1 minute over the remaining olive oil. Add stock, water, lemon juice, remaining pinch of garlic powder and remaining pinch of fine sea salt. Boil for 3 minutes. Add coconut milk and fish and cook for an extra minute. Incorporate chickpeas and cook for about 30 seconds. Remove from heat and serve immediately with toasted Naan bread.
To toast the Naan bread:
Brush Naan bread with olive oil on both sides. Place on a hot skillet and toast both sides for 30 seconds to 1 minute.
