Inspired by the piquancy of Sri Lanka, Sarah Edwards of Copper + Cloves shares with us her vegan recipe for a Chickpea & Mango Stew. It’s perfect for stirring up on those languid afternoons when you’re home, with no where to rush to!

This stew comes together with a medley of cosy flavours: part creamy from the coconut, deeply savoury from the spiced chana and with the tang of ginger and lemon!

To finish, you can garnish it in the pot itself – with a drizzle of coconut milk, a pile of crisp and crunchy chana in the centre and a scattering of the remaining coriander and mint leaves around. Serve this Chickpea & Mango Stew alongside black rice and some crunchy greens- steamed green beans tossed with grated coconut would be perfect! You could also garnish individually by ladling the stew into bowls on a bed of rice and portioning the garnishes across the bowls.

Chickpea & Mango Stew

Sarah Edwards | Copper + Cloves

Creamy yet suffused with a deeply-savoury hit of spices, this Turmeric Chickpea & Mango Stew comes together in a melting pot of flavours, inspired by the piquancy of Sri Lanka! Pair this dish with your favourite whole-grains (we love piling it on red or black rice) for a cosy and super-nourishing supper.

5 from 1 vote

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Course Main Course

Cuisine Sri Lankan

Ingredients

3 tbsp extra virgin coconut oil
2 onions, chopped
3 green chillies
1 tsp coriander seeds, lightly crushed
1 tsp fennel seeds
1½ tsp ground turmeric powder
8 garlic cloves
2-inch piece of ginger
1 inch piece of fresh turmeric (optional)
1 tsp red-pepper flakes, plus more for serving
Juice of one lemon (approx 1.5 tbsp)
450 g cooked chickpeas (chana)
500 ml coconut milk
500 ml vegetable stock
1 mango
2 large handfuls of leafy greens such as moringa leaves, palak leaves or methi leaves
1 small handful of mint leaves
1 small handful of coriander leaves

Instructions

Pressure cook the chana in salted water for 2 whistles and rinse. Meanwhile, finely chop the onion and chillies.
Heat the oil in a large pot over a medium flame. Add the coriander, fennel and turmeric and fry for 2 minutes. Then add the onion and chopped chillies. Season with salt and pepper, turn down the heat a little to a medium low flame, and cook, stirring occasionally until the onion is soft and starts to turn golden-brown at the edges.
Meanwhile, finely chop the garlic, ginger and fresh turmeric or grind the three together to a paste in a mixer. When the onion is caramelising (probably after it has been cooking for about 10 minutes) add this paste, and cook for a further 2-3 minutes.
Keep 2 large handfuls of chana aside; and add the rest of the chana into the pot, and season with some more salt and pepper. Cook, stirring frequently, for about 5 minutes. Using a wooden spoon, crush about a quarter of the chanas against the bottom of the pan slightly (this will help thicken the stew later.)
Add the stock, and scrape up any brown sticky bits which got stuck to the bottom of the pan during the frying process. Add most of the coconut milk (save roughly 100ml to add later and for the garnish). Turn up the heat to medium and let it simmer, stirring occasionally, until the stew has thickened. This will take anything between 30-40 minutes, depending on the thickness of your pot, strength of your flame and how thick you want the stew finally.
In the meantime, while the stew is simmering, take the 2 handfuls of chana which you kept aside, put in a bowl with 1 tbsp coconut oil, the juice of half of the lemon, ½ tsp salt and 1 tsp chilli flakes/powder, and toss all together until evenly coated. Spread out over a baking tray and place in an oven for 10 minutes until they have hardened and become partially crunchy. You could also fry them in a dry pan until crispy if you don’t have an oven. Once the outside is a little crispy, but the inside is still soft, set aside (these will be used for garnish).
After 30 minutes, check the stew. If you want the stew a bit thicker, keep cooking until more liquid is evaporated. Dice the mango into small chunks, and stir through the stew at this point.
Add the green leaves and stir through. Now add the remaining juice of the other half of the lemon and most of the mint and coriander leaves and stir everything together. Taste and check the seasoning, adding salt and pepper as per your taste. If it is too tangy, add a little more coconut milk.
To finish, you can garnish it in the pot itself – with a drizzle of coconut milk, a pile of the crispy chana in the centre and a scattering of the remaining coriander and mint leaves around.

Notes

Serve alongside black rice and some crunchy greens, such as steamed green beans tossed with grated coconut! You could also garnish individually by serving into bowls on top of rice and portioning the garnishes across the bowls.

Keyword copper + cloves, mango stew, sarah edwards

About Sarah Edwards | Copper + Cloves

Founded by health & wellness coach – Sarah Edwards – Copper + Cloves is committed to getting people excited about eating fresh, whole foods, as well as championing a farm-to-table philosophy. Follow them on Instagram @CopperandCloves.

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Vegan Chickpea & Mango Stew