Chole Chickpea Stew with Collard Greens & Naan Bread

Chole Chickpea Stew

with Collard Greens & Naan Bread

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 675 Cals/serving

“Chole” is the Punjabi word for “chickpeas.” In this recipe, these tasty legumes serve as the base for a rich, authentic stew. We’re using nutritious greens and a classic array of spices, including garam masala, coriander, cumin and whole cardamom pods. But what makes this dish truly special is the dollop of creamy coconut yogurt. Not to be confused with coconut-flavored yogurt, coconut yogurt is dairy-free, made entirely from coconut milk. Its cool smoothness perfectly balances the spices.

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ingredients
Chole Chickpea Stew with Collard Greens & Naan Bread
Title
  • 2 Pieces Naan Bread
  • 1 15-Ounce Can Chickpeas
  • 1 15-Ounce Can Diced Tomatoes
  • 2 Tbsps Plain Coconut Yogurt
  • 1 bunch Collard Greens
  • 4 cloves Garlic
  • 1 Red Onion
  • 1 bunch Cilantro
  • 3 Cardamom Pods
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Chole Spice Blend (Ground Coriander, Garam Masala, Ground Cumin, Turmeric & Chile Powder)
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and mince the garlic and ginger. Working one at a time, using the flat side of your knife, smash each cardamom pod to expose the seeds. Place the seeds and pods in a small bowl. Pick the cilantro leaves off of the stems; discard the stems. Peel and thinly slice the onion. Remove and discard the stems of the collard greens; roughly chop the leaves.

Toast the spices:
2 Toast the spices:

Heat a medium, dry pot on medium until hot. Add the smashed cardamom seeds and pods and spice blend; toast, stirring frequently, 1 to 2 minutes, or until fragrant.

Cook the aromatics:
3 Cook the aromatics:

Stir 2 teaspoons of olive oil into the pot of toasted spices. Add the onion, garlic and ginger; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant.

Start the stew:
4 Start the stew:

To the pot of aromatics, add the chickpeas, diced tomatoes, collard greens and 2 cups of water; season with salt. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 4 to 5 minutes. Remove from heat. Using a fork, mash about ¼ of the chickpeas against the side of the pot. Stir to thoroughly combine. Return to heat and simmer, stirring occasionally, 3 to 5 minutes, or until slightly thickened; season with salt and pepper to taste.

Toast the naan bread:
5 Toast the naan bread:

While the stew simmers, place the naan bread on a sheet pan (or directly on the oven rack). Toast in the oven 2 to 3 minutes, or until warmed through and pliable. Remove from the oven.

Plate your dish:
6 Plate your dish:

Divide the stew between 2 bowls. Top each with a dollop of the coconut yogurt; garnish with the cilantro. Serve the toasted naan bread on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and mince the garlic and ginger. Working one at a time, using the flat side of your knife, smash each cardamom pod to expose the seeds. Place the seeds and pods in a small bowl. Pick the cilantro leaves off of the stems; discard the stems. Peel and thinly slice the onion. Remove and discard the stems of the collard greens; roughly chop the leaves.

2 Toast the spices:

Heat a medium, dry pot on medium until hot. Add the smashed cardamom seeds and pods and spice blend; toast, stirring frequently, 1 to 2 minutes, or until fragrant.

Toast the spices:
Cook the aromatics:
3 Cook the aromatics:

Stir 2 teaspoons of olive oil into the pot of toasted spices. Add the onion, garlic and ginger; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant.

4 Start the stew:

To the pot of aromatics, add the chickpeas, diced tomatoes, collard greens and 2 cups of water; season with salt. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 4 to 5 minutes. Remove from heat. Using a fork, mash about ¼ of the chickpeas against the side of the pot. Stir to thoroughly combine. Return to heat and simmer, stirring occasionally, 3 to 5 minutes, or until slightly thickened; season with salt and pepper to taste.

Start the stew:
Toast the naan bread:
5 Toast the naan bread:

While the stew simmers, place the naan bread on a sheet pan (or directly on the oven rack). Toast in the oven 2 to 3 minutes, or until warmed through and pliable. Remove from the oven.

6 Plate your dish:

Divide the stew between 2 bowls. Top each with a dollop of the coconut yogurt; garnish with the cilantro. Serve the toasted naan bread on the side. Enjoy!

Plate your dish: