Spiced Chickpea Stew With Coconut and Turmeric

Ingredients

• 0.25 cup olive oil (Plus more for serving)
• 4 garlic (Cloves, chopped)
• 1 yellow onion (Large, chopped)
• 1 ginger (Piece measuring 2 inches, finely chopped)
• kosher salt and black pepper (To taste)
• 1.5 tsp ground turmeric (Plus more for serving or dusting yogurt)
• 1 tsp red-pepper flakes (Plus more for serving)
• 2 chickpeas (15-ounce cans, drained and rinsed)
• 2 full-fat coconut milk (15-ounce cans; do not use low-fat coconut milk, coconut milk meant for drinking, or cream of coconut)
• 2 cup vegetable or chicken stock (Use vegetable stock or chicken stock)
• 1 bunch Swiss chard, kale or collard greens (Stems removed and leaves torn into bite-size pieces)
• 1 cup mint leaves (For serving)
• yogurt (For serving, optional)
• toasted pita, lavash or other flatbread (For serving, optional)

Steps

1. 1

   Heat ¼ cup olive oil in a large pot over medium heat. Add the chopped garlic, onion, and ginger. Season with salt and pepper, then cook, stirring occasionally, for 3 to 5 minutes, until the onion is translucent and beginning to brown slightly at the edges.

2. 2

   Add the turmeric, red-pepper flakes, and chickpeas. Season again with salt and pepper. Cook for 8 to 10 minutes, stirring frequently, so the chickpeas sizzle and fry in the spiced oil until they begin to break down and become lightly browned and crisp.

3. 3

   Remove about 1 cup of the chickpeas from the pot and set them aside for garnish.

4. 4

   Using a wooden spoon or spatula, lightly crush the chickpeas remaining in the pot to release their starchy insides and help thicken the stew.

5. 5

   Add the coconut milk and stock, then season with salt and pepper.

6. 6

   Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, for 30 to 35 minutes, until the stew has thickened. Taste a chickpea as well as the liquid to ensure the chickpeas have simmered sufficiently. If you want a thicker stew, continue simmering until it reaches the desired consistency.

7. 7

   Add the greens and stir to submerge them in the liquid. Cook for 3 to 7 minutes, until they wilt and soften. Swiss chard wilts faster than kale or collard greens. Season again with salt and pepper.

8. 8

   Divide the stew among bowls. Top with the mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a generous drizzle of olive oil. Serve with yogurt and toasted pita, lavash, or other flatbread if using. Dust the yogurt with turmeric if desired.

Notes

Use full-fat canned coconut milk; low-fat coconut milk, drinking coconut milk, and cream of coconut are not suitable. The source allows Swiss chard, kale, or collard greens; cooking time varies by green. Optional yogurt and toasted flatbread are served alongside.

Nutrition per serving

• main
• stew
• vegetarian
• gluten-free without flatbread
• dairy-optional
• one-pot
• simmered
• comfort food