Ingredients
Roasted Garlic
- 1 head of garlic
- 3 large cloves garlic, divided
- Olive oil, for drizzling
Vegetables and Aromatics
- 1 large shallot
- 1 leek (or 2 large shallots)
- Thyme leaves, about 1 tbsp
- Rosemary leaves, about 1 tbsp (optional)
- ½ tsp black pepper
- Chilli flakes (optional)
- 2 fresh or dry bay leaves
- 1 unwaxed lemon, peel (2-3 strips) and juice (about 4 tbsp)
- 100 g (3½ oz) kale, chard, or spinach (optional) or potatoes (optional)
Legumes and Liquids
- 800 g (5 cups) cooked chickpeas (about 2 cups dry chickpeas)
- 240 ml (1 cup) creamy almond or oat milk
- Water, about 600 ml (2½ cups) plus extra for desired consistency
Additional Ingredients
- 3 tbsp (45 ml) extra virgin olive oil (or vegan stock for oil-free version)
- 1½ tsp salt, adjust to taste
- 2 tbsp tahini (optional)
Instructions
- Roast the garlic: Preheat your oven to 200° C (390° F). Cut the top off the garlic head to expose the cloves, drizzle them with olive oil, then wrap the garlic heads in baking paper and kitchen foil. Roast for 30-35 minutes until the cloves are soft and sticky. Set aside to cool.
- Prepare the aromatics: Trim the green parts off the leek, halve it lengthwise, and rinse thoroughly to remove any grit. Chop the leek and shallot finely.
- Sauté leek and shallot: Heat the olive oil in a heavy-bottomed pot over medium-low heat. Add the chopped leek and shallot, cooking gently until translucent while stirring frequently.
- Add fresh garlic and herbs: Add the finely chopped 3 garlic cloves, fresh thyme leaves, and rosemary to the pot. Sauté for 2-3 minutes until fragrant, stirring often.
- Add spices and liquids: Season with black pepper, a pinch of chili flakes (if using), 1 tsp salt, bay leaves, lemon peel strips, cooked chickpeas, and 600 ml of water. Bring to a gentle simmer.
- Blend cream base: In a blender, combine 1 cup of cooked chickpeas with the roasted garlic cloves and 1 cup of plant milk. For extra creaminess, add tahini if desired. Blend until smooth.
- Incorporate blended mixture: Stir the blended chickpea-garlic mixture into the simmering stew, mixing thoroughly.
- Season and adjust consistency: Taste the stew and add lemon juice (about 4 tbsp), plus salt to your preference. Add additional water as needed to reach your desired texture.
- Add greens or potatoes: If using greens like spinach or chard, chop and simmer them in the stew for 2-3 minutes; kale should simmer for 5 minutes. Cubed potatoes can also be added and cooked in the stew for a heartier version.
- Serve: Divide the stew into bowls and enjoy. It’s delicious with a slice of toasted sourdough bread and a drizzle of olive oil or chili oil on top for added flavor.
Notes
- Roasting garlic adds sweetness and depth of flavor to the stew.
- You can substitute leek with extra shallots if preferred.
- For a vegan and oil-free option, replace olive oil with vegetable stock during sautéing.
- Tahini adds creaminess but also imparts a sesame flavor – omit if undesired.
- Adjust the salt level as you cook to suit your taste preferences.
- Add greens last to preserve their color and nutrients.
- Using cooked chickpeas from dry beans enhances texture and flavor but canned chickpeas can be used as a quicker alternative.
- Serve with rustic bread to soak up the stew’s delicious broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Baking and Stovetop
- Cuisine: Greek
- Diet: Vegan
