Spiced Chickpea Stew with Coconut and Turmeric
Author: 
Serves: 4-6 servings
 
Ingredients
  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece fresh ginger, finely chopped
  • sea salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk*
  • 2 cups vegetable or chicken stock
  • 1 bunch of organic Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces (I highly recommend green curly kale so that the thick stew gets caught in the ruffles of the kale leaves)
  • 1 cup of fresh mint and/or cilantro leaves, for serving
  • full-fat greek yogurt or dairy-free yogurt, for serving (optional)
  • toasted pita, lavash or other flatbread, for serving (optional)
Instructions
  1. Heat the oil in a large pot over medium heat. Add garlic, onion and ginger. Season with a big pinch of sea salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
  2. Add turmeric, red-pepper flakes and 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. Remove about a cup of chickpeas and set aside for garnish.
  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 the coconut milk and stock to the pot, and season with more salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste 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. Determining perfect stew thickness is a personal journey!
  4. Add the greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so 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 more salt and pepper.
  5. Divide among bowls and top with a dollop of yogurt, mint, cilantro, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil; dust the yogurt with turmeric if you'd like. Serve alongside toasted pita if using.
Notes
*Personally I thought the ratio of coconut milk to stock was a little rich. I prefer it with a little less coconut milk, like 1½ cans, and more vegetable stock, like 2¾ cups.
Recipe by Pamela Salzman at https://pamelasalzman.com/spiced-chickpea-stew-with-coconut-and-turmeric/