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Thai Fusion Chickpea Stew

Author Karen Gibson

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1/2 cup chopped onions
  • 1/2 red bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon finely minced fresh lemongrass
  • 3 leaves lacinato dinosaur kale, stems removed, thinly sliced
  • 2 cups cooked chicken shredded (optional)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chicken or vegetable stock or water
  • 1 12 oz bottle Thai simmer sauce use your favorite* or homemade
  • 2 tablespoons Greek yogurt
  • 1 cup cooked chickpeas canned or prepared from dried, your choice
  • 2 cups cooked brown rice
  • 1 tablespoon chopped cilantro

Instructions

  • Heat the oil in a large pan over medium until shimmering. Add the onions and red peppers and saute until soft. Add the garlic, lemongrass and kale, and cook just until kale has begun to wilt. Add the shredded chicken, and sprinkle flour over the chicken and vegetables, stirring to coat. Add 2 tablespoons stock or water to pan and stir until thickened. Empty the Thai sauce bottle into the pan. Add a 1/2 cup of water to the sauce bottle, swish it around, and add to the stew. Stir in 2 heaping tablespoons of greek yogurt, and add the chickpeas and brown rice. Reduce heat to low, and let the stew warm until the chickpeas and rice are heated (just a couple of minutes). Top with chopped cilantro.
  • *Truly authentic Thai sauce ingredients, such as galangal and tamarind, means an extra trip to a specialty store for me, which I can't always do. So, I don't feel guilty in the least stocking up on my favorite bottled sauces. I particularly love World Food's Thai Coconut Galangal Stir Fry Sauce.