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Ingredient
Spiced Chickpea Stew With Coconut and Turmeric
Introduce
Ingredient
1/4 cup
olive oil, plus more for serving
1 (2 inch)
piece ginger, finely chopped
1 1/2 teaspoons
ground turmeric, plus more for serving
1 teaspoon
red-pepper flakes, plus more for serving
2 (15 ounce)
cans chickpeas, drained and rinsed
2 (15 ounce)
cans full-fat coconut milk
2 cups
vegetable or chicken stock
1 cup
mint leaves, for serving
Cooking instructions
* Step 1
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
* Step 2
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes.
* Step 3
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
* Step 4
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency.
* Step 5
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
* Step 6
Divide among bowls and top with mint, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
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Tag
Swiss chard
olive oil, plus more for serving
garlic cloves, chopped
Large Yellow Onion - Chopped
piece ginger, finely chopped
ground turmeric, plus more for serving
red-pepper flakes, plus more for serving
cans chickpeas, drained and rinsed
cans full-fat coconut milk
vegetable or chicken stock
Swiss chard/kale/spinach, stems removed, torn into bite-size pieces
mint leaves, for serving
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