Spiced Chickpea Stew With Coconut and Turmeric

🥘 Ingredients

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

🍳 Cookware

• large pot
• wooden spoon

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 .

   olive oil: 4 tbsp, garlic cloves: 4, large yellow onion: 1, ginger: 2-inch piece, Kosher salt, black pepper
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.

   ground turmeric: 1/2 tbsp, red-pepper flakes: 1 tsp, chickpeas: 2 15-ounce cans
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.

   full-fat coconut milk: 2 15-ounce cans, vegetable stock: 2 c
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.

   Swiss chard, kale, or collard greens: 1 bunch
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.

   fresh mint leaves: 1 c, yogurt, pita