I am a HUGE fan of Alison Roman’s chickpea stew, and this recipe is a homage to her OG stew with some adjustments and additions to fit my family’s taste. It’s creamy, rich and light at the same time, and packed with good for you spices! My fiance is in love with this recipe. Maybe it’s the poached flounder bits and their tender, buttery goodness. But whatever the draw, this recipe is delicious and dairy free!
2 1/2 cups vegetable broth
1 can full fat coconut milk
4 tbs olive oil
1/2 onion, finely diced
1/2 inch knob fresh ginger, finely diced
2 cloves garlic, finely diced
2 cans chickpeas
2 cups spinach or kale
1 tsp pepper
2 tsp kosher salt
2 tsp turmeric
2 tsp lime juice
Just a pinch of red pepper flakes
2 wild caught fresh flounder fillets, cubed
For serving: chickpeas, sour cream, turmeric, pepper, parsley, almonds
1. Heat a pan or pot on the stove with the 4 tbs of oil while you chop your onion, ginger, garlic, and cube your flounder. Salt and pepper the flounder and set aside.
2. Toss in your onion, ginger, and garlic into the hot oil. Cook until the onions start to soften. About 3-4 min.
3. Now add in your cans of chickpeas, making sure to drain the liquid first.Toss in all of your spices and mix well. Add more than a pinch of pepper flakes for more heat, but less is more here.
4. Cook for about 6-8 min. Scoop out some of the mixture for topping OR just get right to mashing up your chickpeas with a potato masher. Don’t over mash, you want some whole ones in there. Just make it where the mix is about half mashed, half largely whole.
5. Add coconut milk, broth and lime juice. Cook at a high heat for 10 min, before adding the cubes of flounder in and cooking for another 10 min.
6. When the soup has thickened and the flounder cooked, add your spinach and simmer until they’ve cooked through.