Level 4: Pureed NYT Spiced Chickpea Stew is exactly the hearty meal you’re looking for on a dysphagia diet. It’s got spices, coconut milk, and garlic. It’s delicious as a puree and is easily served to a whole family!
Several years ago, this recipe was ALL OVER the food world. I mean seriously, it was so popular that they showed it on the news! I got the recipe from the New York Times Cooking app (highly recommend!!) and it’s from Alison Roman. You can find her website here.
I made it with my mom for the first time, and I remember being so blown away by the flavor profile. It was easy, and something that easily tasted like it came from a restaurant.
Ever since we came up with the idea for the blog, I’ve been wanting to make this recipe. I’m really not sure why it took me so long to get to, but here it is! While it’s delicious in its original form, I actually really like this recipe as a puree. I think in a way, it enhances the flavors and allows them to come together even more than they previously did. While it is a slightly time intensive recipe, the latter half is mostly hands off.
Level 4: Pureed / Extremely Thick
Level 4: Pureed / Extremely Thick is appropriate for individuals who have reduced ability to chew or manipulate food in the mouth. Pureed foods must not be sticky and must not have any lumps at all. At this texture, you cannot drink the food through a straw or with a cup because it is too thick. The food may move if you tip the plate or bowl, but cannot be poured.
Foods at this level must fall off a spoon when tilted or flicked lightly, but must not drip through the tines of a fork. We recommend watching IDDSI’s Youtube video of the Spoon Tilt Test before you cook as well as during the testing of your final modified portion.
Always test your food before serving to ensure that it meets all the IDDSI testing guidelines.
Level 4: Pureed NYT Spiced Chickpea Stew
The picture above shows the consistency of the stew immediately before I blended it. As you can see, there is very little standing liquid left in the pot. I think the stew tastes better the longer it’s cooked, so it’s best to let it simmer a while. You can always add in a bit more chicken/vegetable stock at the end to thin out the puree if needed.
I do think having a vitamix for this particular recipe is helpful. If you don’t, spend some time with an immersion blender to get it as smooth as possible. Removing the stalks of the greens will really help with this process. When you’re done, it should be a very similar consistency to hummus!
This is great to eat right when it’s ready, or it’s great as leftovers too! Just be sure to test it after it has sat and got cold because it may need a bit of extra liquid!
Level 4: Pureed NYT Spiced Chickpea Stew FAQs
Question 1: Do I need a Vitamix for this?
I do think it will be much easier to blend if you have a high power blender like a vitamix, or even a nutribullet.
Question 2: What kind of greens should I use?
Whatever you can get your hands on! This recipe is super flexible. Just be sure to remove the stalk if you’re using a green such as kale.
Question 3: Why am I crushing the chickpeas with the wooden spoon?
Though you will be blending the entire mixture, smashing the chickpeas helps to remove some of the starches. This will help the stew thicken up naturally without extra cooking time.
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Level 4: Pureed NYT Spiced Chickpea Stew
- high power blender, such as a vitamix
- ¼ cup olive oil
- 4 garlic cloves chopped
- 1 large yellow onion chopped
- 1, 2- inch piece ginger finely chopped
- Salt and pepper
- 1 ½ teaspoons ground turmeric
- 1 teaspoon red pepper flakes
- 2 15 ounce cans of chickpeas drained and rinsed
- 2 15 ounce cans of full-fat coconut milk
- 2 cups vegetable of chicken stock
- 1 bunch swiss chard kale, or collard greens, stems removed, chopped
- Plain greek yogurt for serving
- Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion becomes translucent, about 3-5 minutes.
- Add turmeric, red pepper flakes, chickpeas, salt and more pepper. Cook until chickpeas sizzle and fry a bit in the oil, about 8-10 minutes.
- Begin to crush the chickpeas with the side of a wooden spoon to release their starches. Then add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer and stir occasionally. Cook, stirring occasionally, until the stew is slightly thickened, about 30-35 minutes. Taste and adjust seasoning if needed.
- Add greens and stir. Cook until they wilt and soften, about 3-7 minutes depending on the type of green used. Season with salt and pepper.
- Transfer mixture to a Vitamix blender, or use an immersion blender. Blend until completely smooth. Add a bit of stock if needed to loosen up the mixture.
- Test the blended sweet potatoes with the Spoon Tilt Test and the fork drip test before serving.
- Serve with a dollop of plain greek yogurt, if desired.
Did you make this recipe? Let us know how it went below!