FEBRUARY 29 • 2024 | 37
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with the cooking oil and a
pinch of salt and pepper.
Sauté the mushrooms over
medium heat until the mush-
rooms have released all of
their water, and it has evapo-
rated out of the pot.
Add the carrot, celery,
onion and garlic to the soup
pot along with the thyme,
sage and rosemary. Continue
to sauté the vegetables until
the onions are soft and trans-
lucent.
Add the lentils and veg-
etable broth to the pot. Stir
to combine, then place a lid
on the pot and turn the heat
up to high. Allow the soup to
come to a boil, then reduce
the heat to medium-low and
let it simmer for about 20
minutes, or until the lentils are
tender.
Once the lentils are tender,
add the coconut milk, stir to
combine, and let it simmer for
another five minutes.
Finally, season with salt and
pepper to taste.
SPICED CHICKPEA STEW
WITH COCONUT AND
TURMERIC
Adapted from Alison Roman
Makes 4-6 servings
Pareve
Ingredients
¼ c. olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely
chopped
Kosher salt and black pepper
1½ tsp. ground turmeric, plus more
for serving
1 tsp. red-pepper flakes, plus more
for serving
2 (15-oz.) cans chickpeas, drained
and rinsed
2 (13.5-oz.) cans full-fat coconut
milk
2 c. vegetable stock
1 bunch Swiss chard, kale or collard
greens, stems removed, torn into
bite-size pieces
1 c. mint leaves, for serving
Instructions
Heat oil in a large pot over
medium heat. Add garlic,
onion and ginger. Season
with salt and pepper, and
cook, stirring occasionally,
until onion is translucent and
starts to brown at the edges,
3 to 5 minutes.
Add turmeric, red-pepper
flakes and the chickpeas, and
season with salt and pepper.
Cook, stirring frequently, so
the chickpeas sizzle and
fry a bit in the spices and
oil, until they’ve started to
break down and get a little
browned and crisp, 8 to 10
minutes. Remove about a cup
of chickpeas and set aside
for garnish.
Using a wooden spoon
or spatula, further crush the
remaining chickpeas slight-
ly to release their starchy
insides. (This will help thicken
the stew.) Add coconut milk
and stock, and season with
salt and pepper.
Bring to a simmer, scraping
up any bits that have formed
on the bottom of the pot.
Cook, stirring occasionally,
until stew has thickened, 30
to 35 minutes. (Taste a chick-
pea or two, not just the liq-
uid, to make sure they have
simmered long enough to be
as delicious as possible.) If
after 30 to 35 minutes, you
want the stew a bit thicker,
keep simmering until you’ve
reached your desired consis-
tency.
Add greens and stir, mak-
ing sure they’re submerged
in the liquid. Cook until they
wilt and soften, 3 to 7 min-
utes, depending on what
you’re using. (Swiss chard
and spinach will wilt and soft-
en much faster than kale or
collard greens.) Season again
with salt and pepper.
Divide among bowls and
top with mint, reserved chick-
peas, a sprinkle of red-pep-
per flakes and a good drizzle
of olive oil.
CHIA SEED PUDDING
Makes 4 servings
Pareve
Chia seeds have gained
much popularity for their
healthy fats and fiber, and
they become quite plump
when hydrated, producing a
creamy pudding-like consis-
tency when combined with
your favorite milk. I like this
recipe because it feels light
and refreshing, and the mini-
mal ingredients allow the fla-
vors of each of them to shine.
Ingredients
1 (13.5-oz.) can light coconut milk
½ c. chia seeds
2 tbsp. maple syrup
½ tsp. cinnamon
Pinch of salt
Instructions
Combine all ingredients in
a lidded quart-sized mason
jar. Secure the lid and shake
to combine. Chill in the
refrigerator for 1-2 hours.
Shake or stir to break up
any clumps that may have
formed. Refrigerate overnight
or at least 6 hours. I like to
eat this as is, but you can
serve with your favorite fruit
or other topping. Feel free to
substitute your favorite milk,
though that may alter the
texture — if the pudding is
thinner than you would like,
add more chia seeds, shake
or stir, and refrigerate for at
least an hour.
Dr. Joelle Abramowitz works
as an economist at the University
of Michigan’s Institute for Social
Research and also writes about food
and life.