This week’s Meatless Monday entry is the final recipe from Food52 Genius Recipes by Kristen Miglore that I’ll be trotting out here at Al Dente.
Truth be told, I was really skeptical about the blend of ingredients. The combination of yogurt, eggs, and broth seemed like it would turn into a clumpy, curdled mess. I was wrong about that. The stew is quite smooth and creamy. My only complaint is that it requires a lot of tasting and correcting with salt in order to fix the flavors. Using a low-sodium broth allows you to control your salt intake better, but the salt is so crucial to this stew that you need to pay attention to the flavors from sauté to simmer.
WHAT WORKED: I’m a big believer in Fage Greek yogurt. It’s much thicker and richer than the other varieties out there.
WHAT DIDN’T: Salt. There’s no such thing as too much.
EASE OF PREPARATION: Medium. There’s a lot of taste and adjust in play here.
BEST FOR: A weeknight dinner.
SERVE WITH: Naan, pita or some crusty bread.
Chickpea Stew with Saffron Yogurt & Garlic
Adapted from the original by Heidi Swanson from Food52 Genius Recipes by Kristen Miglore, Ten Speed Press (2015)
- 2 tbsp. extra virgin olive oil
- 1 large onion, chopped
- kosher salt
- 2 15 oz. cans of chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 cloves garlic, minced
- yolks from 3 large eggs
- 8 oz. plain Greek yogurt (JARED’S NOTE: Choose 1% or 2%, not nonfat)
- sweet paprika
- fresh cilantro leaves
In a Dutch oven over medium-high heat, bring olive oil to a shimmer. Add the onions, and sprinkle with a three-fingered pinch of salt, then saute until soft. Pour in the chickpeas, followed by the vegetable broth. Bring to a simmer, and reduce heat to medium-low.
In a small bowl, whisk together a pinch of saffron and egg yolks until blended. Add the yogurt and whisk into a creamy sauce. Add at least one cup of hot broth to the yogurt blend and whisk gently. Slowly whisk in the yogurt-broth mixture to the stew. Return to a simmer and let cook 5 minutes.
Serve with a sprinkle of paprika and pinch of cilantro leaves.