Spiced Chickpea Stew with Coconut and Turmeric

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves, chopped
• 1 yellow onion, chopped
• 1 thumb sized piece of ginger, finely chopped
• salt and black pepper
• 1 1/2 tsp ground turmeric
• 1 tsp red chilli flakes
• 2 cans chickpeas, drained and rinsed
• 2 cans coconut milk
• 2 cups chicken or vegetable stock
• 1 bunch leafy greens ie. spinach, kale, silverbeet (stems removed and torn into bite size pieces)

To Serve

• Rice or bread
• Yoghurt (optional)
• Lime
• Mint or coriander
• Red chilli flakes
• Extra olive oil to drizzle

Heat the oil in a large pot over a medium heat. Add garlic, onion and ginger and season with salt and pepper. Cook stirring occasionally until onion is translucent and starts to brown a little on the edges about 5 minutes.

Add turmeric, red chilli flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently so the chickpeas are coated in the spice and onion mixture about 5 minutes. Remove about a cup of chickpeas and set aside to be fried up further for a garnish later on.

Add 1 and 1/2 cans of the coconut milk (remainder can be frozen in a zip lock bag for another day), 1 and 1/2 cups of the stock, reserving the last 1/2 cup incase it is needed later on, to the pot. Bring to the simmer, scraping up any bits that have formed on the bottom of the pot. Season lightly with salt and pepper. Cook, stirring occasionally, until the stew has thickened and flavours have developed, 30 – 35 minutes. Don’t rush this step as it takes time for the flavours to infuse the chickpeas.

Add greens and stir as they start to wilt into the stew. Some green will take longer to cook here and that’s why you might need to add the extra stock if the stew is getting too thick. Cook until the greens are tender anywhere between 3 to 10 minutes. Taste and adjust seasonings.

Fry the reserved chickpeas in a little olive oil until they crisp up and change to a golden colour, it should only take a few minutes.

Divide among bowls and top with herbs, crisped chickpeas, yoghurt (if using), a big squeeze of lime, chilli flakes etc. It makes a filling meal served with rice but is equally delicious with flat bread to mop up the sauce.