Helen Makes

Helen Makes #TheStew
Alison Roman's Viral Chickpea Stew

Alison's original recipe:    • Alison Roman's Internet-Famous Chickp...  

Helen's Version of #TheStew

Serves 8

1 Lb dry chickpeas, cooked* or four 15 oz cans
3 Tbsp olive oil
2 yellow onions, diced
2 garlic cloves, sliced
3 tsp Spanish smoked paprika
2 tsp cumin
2 tsp coriander
2 tsp turmeric
1-2 cups canned diced tomatoes or 1-2 Tbsp tomato paste
1/2 cup dry white wine
3 red bliss potatoes, peeled, and cut into large dice
1 bay leaf
1-2 Lb of chopped collard greens (no stems)
1/4 cup heavy cream
3 Tbsp butter
1 Tbsp pomegranate molasses or 2 tsp balsamic vinegar
Salt to taste

If using dry chickpeas, here are 2 good ways to cook them. You'll need to do that a day before making the stew.
Instant pot / Slow cooker way:    • Instant Pot and Slow Cooker Beans (He...  
Pressure cooker / Stove top way:    • Cooking Dry Beans (with and without a...  

Set a large pot over medium heat, add olive oil, onions, and salt. Cook stirring occasionally until the onions are completely translucent, tender, and brown. Add the garlic and the spices and cook stirring until aromatic, about a minute.

Add tomatoes, wine, potatoes, bayleaf, and chickpeas with their cooking liquid. If using canned chickpeas, drain and rinse them and add enough water to cover all the ingredients.

Bring to a simmer. Cook covered for 30 minutes on a very gentle simmer. Stir in the collard greens, simmer uncovered for 30 minutes. Regulate the heat during the cooking time so that the stew simmers gently. When potatoes are perfectly tender, stir in the cream, butter, pomegranate molasses and salt to taste.

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