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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.

