Chickpea Turmeric Stew with Coconut Bacon

chickpea_turmeric_stew_sweet_potato_thai_red_curry_coconut_bacon_vegan_4Imagine a vegan meal of great, chunky protein (the chickpeas or garbanzo beans), soft, creamy sweet potato distilled in a coconut broth flavored with fresh turmeric and ginger root, floury Yukons to absorb those great juices, topped with crunchy flakes of something smokey, meaty-tasting and incredibly satisfying. “Coconut bacon?” you’re wondering. Make that part ahead of time (the whole thing can be made in advance and kept in the refrigerator a couple days – reheat gently on top of the stove.) But do extra of the “bacon,” as you’ll find all sorts of use for it, from spinach salads to sprinkling on baked potatoes to serving with eggs and hash browns for breakfast.  Adapted from the food blog yupitsvegan.com and demoed by Adrienne at Brookside in January 2016.

For coconut bacon:
1½ C unsweetened coconut flakes
1 T soy sauce (or tamari or liquid aminos)
2 t prepared Thai red curry paste (Thai Kitchen brand is vegan)
½ T pineapple juice
½ T maple syrup
scant 1/4 t liquid smoke

For the chickpea turmeric stew:
3 T olive oil
1 shallot, minced
1 to 2 serrano peppers, finely chopped (depending on your tolerance)
3 cloves garlic, minced
1 T minced fresh ginger
2 T minced fresh turmeric root (about 3 inches) (or use 1½ t dried turmeric, added along with the curry powder)
½ T mild curry powder
1 ~14 oz. can coconut milk (1½ C)
½ C pineapple juice
2 t soy sauce (or tamari or liquid aminos)
1 medium to small potato, cubed
1 medium to small sweet potato, cubed
1½ C chickpeas (one can)
2 T lime juice
salt, to taste
chopped cilantro or green onion, for serving
(optional) rice, for serving

For the coconut bacon:
Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or non-stick aluminum. Dump the flaked coconut onto the baking sheet. In a small bowl, whisk together the rest of the ingredients, making sure to evenly incorporate the curry paste. Drizzle the mixture over the coconut, and use your hands to toss it to coat. Spread it out in an even layer and place in the oven. Bake for about 20 minutes, stirring every 5 minutes or until the liquid is absorbed/cooked off and the coconut is evenly browned. Let cool before using. The coconut bacon will keep in an airtight container at room temperature for at least a week.
For the chickpea turmeric stew:
In a saucepan, heat a small drizzle of olive oil over medium heat. When the oil is shimmering, add the shallot with a sprinkle of salt; cook until starting to soften, about 2 minutes. Add the pepper, garlic, turmeric, and ginger with another sprinkle of salt, and stir. Cook 3 minutes until the shallot is soft. Add the curry powder and cook for 1 minute, stirring frequently. Stir in the coconut milk, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt. Bring the mixture to a gentle boil. Reduce heat to a simmer and cover. Cook 15-20 minutes or until the potatoes are cooked through. If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly. Stir in the cooked chickpeas and lime juice and let simmer partially covered for 5 minutes. Taste for seasoning. Garnish with cilantro and coconut bacon.

 

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One thought on “Chickpea Turmeric Stew with Coconut Bacon

  1. Pingback: 15 Anti-Inflammatory Turmeric Recipes - Happy Body Formula

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