feat: Add Spiced Chickpea Stew With Coconut and Turmeric recipe

Fixes #964

cook/soups-and-stews/Spiced Chickpea Stew With Coconut and Turmeric.cook

@@ -0,0 +1,22 @@
+>> source: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric
+>> serves: 4
+>> prep time: 10 minutes
+>> cook time: 45 minutes
+>> total time: 55 minutes
+>> image: Spiced Chickpea Stew With Coconut and Turmeric.jpg
+
+Heat @olive oil{0.25%cup} in a #large pot{} or Dutch oven over medium heat. Add the chopped @garlic cloves{4}, @large yellow onion{1}, and finely chopped @ginger{2-inch piece}. Season with @Kosher salt{} and @black pepper{}. Cook, stirring occasionally, until the onion is translucent and begins to brown slightly at the edges, about ~{3%minutes} to ~{5%minutes}.
+
+Add @ground turmeric{1.5%tsp}, @red-pepper flakes{1%tsp}, and the drained @chickpeas{2%15-ounce cans}. Season again with salt and pepper. Cook, stirring frequently, for ~{8%minutes} to ~{10%minutes}, allowing the chickpeas to sizzle and fry in the spices and oil until they start to break down and become a little browned and crisp.
+
+Remove about 1 cup of the cooked chickpeas and set them aside for garnish.
+
+Using a #wooden spoon{} or spatula, further crush the remaining chickpeas in the pot slightly to release their starchy insides. This will help thicken the stew.
+
+Pour in the @full-fat coconut milk{2%15-ounce cans} and @vegetable stock{2%cups}. Season with salt and pepper. Bring the mixture to a simmer, scraping up any bits that have formed on the bottom of the pot.
+
+Cook, stirring occasionally, until the stew has thickened, which typically takes ~{30%minutes} to ~{35%minutes}. If you desire a thicker stew after this time, continue to simmer until it reaches your preferred consistency.
+
+Add the torn @Swiss chard, kale, or collard greens{1%bunch} to the pot, ensuring they are submerged in the liquid. Cook for an additional ~{5%minutes} to ~{7%minutes}, or until the greens have wilted and softened.
+
+Divide the stew among bowls. Garnish each serving with the reserved chickpeas, @fresh mint leaves{1%cup}, a sprinkle of red-pepper flakes (if desired), and a drizzle of olive oil. Serve with @yogurt{} and toasted @pita{} or flatbread, if using.

dictionary.txt

@@ -887,3 +887,6 @@ Zhoug
 Ziti
 Arrabbiata
 Pepperidge
+NYT
+Alison
+Roman

docs/soups-and-stews/spiced-chickpea-stew-with-coconut-and-turmeric.md

@@ -0,0 +1,87 @@
+---
+comments: true
+tags:
+  - soup
+  - stew
+  - NYT Cooking
+  - Alison Roman
+---
+# Spiced Chickpea Stew With Coconut and Turmeric
+
+![Spiced Chickpea Stew With Coconut and Turmeric][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 1.72 hours |
+
+## :salt: Ingredients
+
+- :olive: 0.25 cup (50 g) olive oil
+- :garlic: 4 garlic cloves
+- :onion: 1 (142 g) large yellow onion
+- :sweet_potato: some ginger
+- :salt: some Kosher salt
+- :salt: some black pepper
+- :curry: 1.5 tsp ground turmeric
+- :hot_pepper: 1 tsp red-pepper flakes
+- :beans: 2 15-ounce cans (850 g) chickpeas
+- :coconut: 2 15-ounce cans (800 ml) full-fat coconut milk
+- :potage: 2 cups (454 g) vegetable stock
+- :leafy_green: 1 bunch Swiss chard, kale, or collard greens
+- :herb: 1 cup (20 g) fresh mint leaves
+- :baby_bottle: some yogurt
+- :bread: some pita
+
+## :cooking: Cookware
+
+- :shallow_pan_of_food: 1 large pot
+- :spoon: 1 wooden spoon
+
+## :pencil: Instructions
+
+### Step 1
+
+Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped garlic cloves, large yellow onion, and
+finely chopped ginger. Season with Kosher salt and black pepper. Cook, stirring occasionally, until the onion is
+translucent and begins to brown slightly at the edges, about 3 minutes to 5 minutes.
+
+### Step 2
+
+Add ground turmeric, red-pepper flakes, and the drained chickpeas. Season again with salt and pepper. Cook, stirring
+frequently, for 8 minutes to 10 minutes, allowing the chickpeas to sizzle and fry in the spices and oil until they start
+to break down and become a little browned and crisp.
+
+### Step 3
+
+Remove about 1 cup of the cooked chickpeas and set them aside for garnish.
+
+### Step 4
+
+Using a wooden spoon or spatula, further crush the remaining chickpeas in the pot slightly to release their starchy
+insides. This will help thicken the stew.
+
+### Step 5
+
+Pour in the full-fat coconut milk and vegetable stock. Season with salt and pepper. Bring the mixture to a simmer,
+scraping up any bits that have formed on the bottom of the pot.
+
+### Step 6
+
+Cook, stirring occasionally, until the stew has thickened, which typically takes 30 minutes to 35 minutes. If you desire
+a thicker stew after this time, continue to simmer until it reaches your preferred consistency.
+
+### Step 7
+
+Add the torn Swiss chard, kale, or collard greens to the pot, ensuring they are submerged in the liquid. Cook for an
+additional 5 minutes to 7 minutes, or until the greens have wilted and softened.
+
+### Step 8
+
+Divide the stew among bowls. Garnish each serving with the reserved chickpeas, fresh mint leaves, a sprinkle of
+red-pepper flakes (if desired), and a drizzle of olive oil. Serve with yogurt and toasted pita or flatbread, if using.
+
+## :link: Source
+
+- <https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric>
+
+[1]: <../assets/images/spiced-chickpea-stew-with-coconut-and-turmeric.jpg>

includes/emoji.yaml

@@ -25,6 +25,7 @@ emoji:
         - medium saucepan
         - saucepan
         - large saucepan
+        - large pot
     - spoon:
         - spatula
         - small offset spatula
@@ -42,8 +43,13 @@ emoji:
         - apple cider vinegar
     - artist_palette:
         - natural food coloring
+    - baby_bottle:
+        - yogurt
+    - beans:
+        - chickpeas
     - bread:
         - stone ground whole wheat flour
+        - pita
     - butter:
         - butter
         - unsalted shortening
@@ -65,8 +71,12 @@ emoji:
         - cashew cream
     - chocolate_bar:
         - white chocolate chips
+    - coconut:
+        - full-fat coconut milk
     - coffee:
         - espresso beans
+    - curry:
+        - ground turmeric
     - droplet:
         - water
         - hot water
@@ -82,21 +92,31 @@ emoji:
         - whole milk
     - herb:
         - fresh basil leaves
+        - fresh mint leaves
     - honey_pot:
         - honey
     - hot_pepper:
         - crushed red pepper flakes
+        - red-pepper flakes
+    - leafy_green:
+        - Swiss chard, kale, or collard greens
     - olive:
         - extra virgin olive oil
+        - olive oil
     - onion:
         - onion
         - yellow onion
         - onions
         - small yellow onion
+        - large yellow onion
+    - potage:
+        - vegetable stock
     - salt:
         - fine sea salt
         - freshly-cracked black pepper
         - salt
+        - Kosher salt
+        - black pepper
     - seedling:
         - pumpkin seeds
         - sunflower seeds
@@ -125,4 +145,4 @@ emoji:
     - tumbler_glass:
         - rum
     - wine_glass:
-        - wine
+        - wine

zensical.toml

@@ -1135,6 +1135,7 @@ Sides = [
   { "Roasted Tomato Soup" = "soups-and-stews/roasted-tomato-soup.md" },
   { "Sam's Sweet Potato Soup" = "soups-and-stews/sam's-sweet-potato-soup.md" },
   { "Slow Cooker Vegan African Peanut Stew" = "soups-and-stews/slow-cooker-vegan-african-peanut-stew.md" },
+  { "Spiced Chickpea Stew With Coconut and Turmeric" = "soups-and-stews/spiced-chickpea-stew-with-coconut-and-turmeric.md" },
   { "Spinach Tortellini Soup by Joanna Gaines" = "soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md" },
   { "Split Pea Soup" = "soups-and-stews/split-pea-soup.md" },
   { "Tante Myrn's Split Pea Soup" = "soups-and-stews/tante-myrn's-split-pea-soup.md" },