Chickpea stew, kimchi spices, chilli yogurt, mint

This warming veggie stew is perfect for those (occasional) rainy west coast days. This is a delicious way to use our hot sauce in a nice, creamy, spiced (plant based) yogurt. It brings balance to this dish refreshing your taste buds in amongst the tomatoey base of the stew.

Chickpeas (AKA garbanzo beans) are super versatile, relatively cheap and easy to find. These little fellas are delicious, packed with protein, fibre, iron and phosphorous. Canned or dried, these guys are a true kitchen staple. . .

Serve it any way you like. Some lightly toasted sourdough from your local baker goes a long way with this hearty stew. Best eaten piping hot so all of those flavors really melt into each other.

Goju-jang, or crushed red-pepper, is always great to have in the pantry. It can be used to bring a vibrant spice to whatever you want. Get to your local Chinatown, ask some questions and someone will point you towards some.

Read how to make it below!

Ingredients – serves 2 / 3

  • 2 medium sized onions, diced small
  • 5 cloves garlic, minced
  • 2 branches of rosemary
  • 5 sprigs of thyme
  • handful of sage
  • handful of cilantro
  • handful of mint
  • 1 bunch of spinach
  • 3 large tomatoes
  • salt & pepper
  • ¼ cup of goju-jang aka red pepper powder (we get that not everyone has this in their larder….. its great to have on hand and gives this stew a real WALLOP of flavor. Smoked paprika or your favorite chili powder blend will do just fine as a substitute)


  • 0.5 pack of silken tofu
  • 1T coconut cream
  • 1 lemon, zested & juiced
  • 2T olive oil 2-4T Scratch Fine Foods fermented hot sauce.

How to

  1. Bring chickpeas and soaking water to a boil, simmer until tender (about 1½ hours). The best way to tell if they’re cooked is to eat one. Meanwhile, in a wide-bottom saucepan, add a couple glugs of good -quality olive oil. Once the oil starts shimmering from the heat, add the garlic.
  2. SEASON SEASON SEASON ! We can’t stress this enough. You can bring out the most flavor from your dish by seasoning in layers. You’ll get more depth this way than if you just seasoned the dish at the end. From years of working in kitchens, this was an important lesson to learn. The trick is to season lightly, so you don’t end up with an overly salty dish at the end.
  3. Sweat the garlic for a few minutes on medium heat, add the onions. Season lightly with salt and pepper. At this point the (gochujang) powder goes in, so the spice has time to ‘cook out’ with the garlic and onion. We extract all the lovely flavors by doing this.
  4. Strip the rosemary, thyme & sage leaves from the stem. Rough chop the rosemary, thyme and sage and add into the mix. Let this cook out for 5-10 min. Notice how the red pepper powder stains the oil with a beautiful ruby color.
  5. Meanwhile, de-stem, chop and blitz the tomatoes in a small blender. We use the Ninja bullet and it works pretty well. Add this rough tomato puree into the pot. Season lightly. Let this gently simmer away while the chickpeas are cooking.
  6. Once tender (did you eat one?), take chickpeas off the stove. Season the garbanzos in the cooking liquid! This is the ideal time, as the salt is able to penetrate the chickpeas while they are in the hot in the liquid. And drain off excess liquid reserving 2 cups. Add the chickpeas into the tomato pot.
  7. Let the stew reduce and thicken slightly. Taste along the way, does it need further seasoning, pepper? A great way to season without adding excess salt is to use vinegar. For this recipe, we recommend red wine vinegar or sherry vinegar. If you don’t have sherry vinegar in your larder, we highly recommend it on your next grocery visit! Sherry vinegar turns food into magic.
  8. For a dash of sweetness to balance out the dish, try adding a 2T of good quality honey.
  9. For the ‘yogurt’, blitz the silken tofu in a blender, with the lemon zest, juice and olive oil. For a runnier yogurt topping, you can add a couple tablespoons of coconut cream. Fold in the fermented hot sauce, we recommend 2-4 T, depending on your spice preference. You can do this ahead of time – it’s great to have in the fridge.
  10. Once the chickpea stew is ready, and thickened enough, rough chop and toss in the spinach. PRO TIP: if the stew has reduced too far, add in some of the reserved chickpea liquid.
  11. Chop and throw in the cilantro and mint to finish, saving a small amount to garnish with at the table. Ladle the stew into bowls, add a dollop of yogurt, and a scattering of mint and cilantro.


Enjoy, sit back, and feel good about yourself.