Spiced Chickpea Stew With Coconut and Turmeric¶
 Serves |
 Total Time |
|---|---|
| 4 | 1.72 hours |
Ingredients¶
0.25 cup (50 g) olive oil
4 garlic cloves
1 (142 g) large yellow onion
some ginger- some Kosher salt
- some black pepper
1.5 tsp ground turmeric
1 tsp red-pepper flakes
2 15-ounce cans (850 g) chickpeas
2 15-ounce cans (800 ml) full-fat coconut milk- :potage: 2 cups (454 g) vegetable stock
1 bunch Swiss chard, kale, or collard greens
1 cup (20 g) fresh mint leaves
some yogurt
some pita
Cookware¶
1 large pot
1 wooden spoon
Instructions¶
Step 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.
Step 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.
Step 3¶
Remove about 1 cup of the cooked chickpeas and set them aside for garnish.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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