Spiced Chickpea Stew with Coconut and Turmeric

Ingredients

Ingredients

• ¼ cup olive oil
• 4 garlic cloves
• 1 large finely chopped yellow onion
• 1 (2-inch) piece finely chopped ginger
• 1 tbsp ground turmeric
• 1/2 Tbsp paprika
• 1 teaspoon red-pepper flakes
• 2 (15-ounce) cans drained and rinsed chickpeas
• 2 (15-ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch stems removed, torn into bite-size pieces swiss chard, kale, spinach or collard greens
• to taste salt
• to taste black pepper

Instructions

1. Heat ¼ cup olive oil in a large pot over medium heat.
2. Add 4 chopped garlic cloves, 1 finely chopped large yellow onion, and 1 finely chopped (2-inch) piece ginger.
3. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent and starts to brown around the edges, 3 to 5 minutes.
4. Add 2 drained and rinsed (15-ounce) cans chickpeas, 1 tbsp ground turmeric, 1/2 tbsp of paprika, 1 teaspoon red-pepper flakes, and season with salt.
5. Cook, stirring frequently, until the chickpeas sizzle and fry a bit and start to crisp around the edges, 8 to 10 minutes.
6. Using a wooden spoon or spatula, slightly crush about half of the chickpeas to release their starches.
7. Add 2 (15-ounce) cans full-fat coconut milk and 2 cups vegetable or chicken stock, and season with salt and pepper.
8. Bring to a simmer, scraping up any browned bits from the bottom of the pot, and cook, stirring occasionally, until the stew has thickened slightly and flavors have melded, 30 to 35 minutes.
9. Taste a chickpea to ensure it is cooked through; adjust seasoning if needed.
10. Stir in 1 bunch Swiss chard, kale, collard greens or spinach (stems removed, torn into bite-size pieces), ensuring they are submerged, and cook until very tender, 5 to 10 minutes.
11. Divide the stew among bowls.
12. Serve hot over quinoa or rice sprinkled with additional turmeric and red-pepper flakes to taste.