Spiced Chickpea Stew With Coconut and Turmeric

🥘 Ingredients

• olive oil ¼ cup
• garlic cloves 4
• large yellow onion 1
• ginger 2-inch piece
• Kosher salt
• black pepper
• ground turmeric 1 ½ tsp
• red-pepper flakes 1 tsp
• chickpeas 2 15-ounce cans
• full-fat coconut milk 2 15-ounce cans
• vegetable stock 2 cups
• Swiss chard, kale, or collard greens 1 bunch
• fresh mint leaves 1 cup
• yogurt
• pita

1. 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 .
2. 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.
3. 3

   Remove about 1 cup of the cooked chickpeas and set them aside for garnish.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.