4-6 Servings
1/4 C olive oil
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2 inch) piece ginger, finely chopped
kosher salt and black pepper
1 1/2 tsp ground tumeric
1 tsp red-pepper flakes
1/4 tsp coriander
pinch saffron
1 tsp cumin
1/4 tsp cinnamon
2 (15 oz) cans chickpeas, drained and rinsed
2 (15 oz) cans full fat coconut milk
2 C. veg or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 C mint leaves, for serving
Yogurt, for serving
Toasted pita, lavash or other flatbread
Optional: add meat. I usually add 1 1/4 lb cooked sausage, or ground pork.
Step 1
Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges. 3-5 minutes.
Step 2
Add tumeric, red-pepper flakes, coriander, saffron, cumin, cinnamon and chickpeas, and season with salt and pepper. Cook, stirring frequently 8-10 minutes. (Set 1 cup aside)
Step 3
Crush remaining chickpeas, add coconut milk and stock to pot, salt and pepper, sinner 30-35 minutes or longer.
Step 4
Add greens, cook 3-7 minutes, salt and pepper.
Step 5
Serve in bowls with mint, reserved chick peas, red pepper flakes, olive oil, plus yogurt, toasted pita.