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Spiced Chickpea Stew With Coconut and Turmeric
By Alison Roman · cooking.nytimes.com
4 to 6 servings
1 hr
A creamy coconut stew of spiced chickpeas and greens, thickened by crushing the beans and simmered until rich and tender.
| prepRemove stems from greens and tear into bite-size pieces | ||||||
| ¼ cup / 60 ml olive oil | Sauté aromatics until translucent, 3–5 min | Add spices & chickpeas, fry until browned, 8–10 min | Crush chickpeas, add coconut milk & stock | Simmer until thickened, 30–35 min | Add greens, cook until wilted, 3–7 min | Divide into bowls, top with mint & oil |
| 4 garlic cloves, chopped | ||||||
| 1 large yellow onion, chopped | ||||||
| 1 (2-inch) piece ginger, finely chopped | ||||||
| Kosher salt and black pepper | ||||||
| 1 ½ teaspoons ground turmeric | ||||||
| 1 teaspoon red-pepper flakes | ||||||
| 2 (15-ounce / 425 g) cans chickpeas, drained and rinsed | ||||||
| 2 (15-ounce / 425 ml) cans full-fat coconut milk | ||||||
| 2 cups / 480 ml vegetable or chicken stock | ||||||
| 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces | ||||||
| 1 cup / 15 g mint leaves, for serving | ||||||
| Olive oil, for serving | ||||||
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