Chickpea Stew

Technique tip: Crush the chickpeas after crisping to give body to the stew.

Ingredients

1/4 cup olive oil, plus more for serving

4 cloves garlic, chopped

1 large yellow onion, chopped

One 2-inch piece ginger, finely chopped

Kosher salt and freshly ground pepper

1½ teaspoons ground dried turmeric, plus more for serving

1 teaspoon crushed red chili flakes, plus more for serving

Two 15.5-ounce cans chickpeas, drained and rinsed

Two 13.65-ounce cans full-fat coconut milk

2 cups vegetable or chicken stock (use vegetable to make recipe vegan or vegetarian)

1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-sized pieces

1 cup mint leaves, for serving

Yogurt, for serving (optional)

Toasted pita, lavash or flatbread, for serving (optional)

Preparation

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.

2. Add turmeric, chili flakes and chickpeas and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil. Cook until they’ve started to break down and get a little browned and crispy, 5–8 minutes. Remove about a cup of these crispy-ish chickpeas and set aside for garnish.

3. Add coconut milk and chicken or vegetable stock to remaining chickpeas and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together (taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible), 30–35 minutes.

4. Add greens and stir, making sure they’re submerging in the liquid so they can wilt and soften. Cook a few minutes so that they wilt and soften, 3–7 minutes, depending on what you’re using (Swiss chard and spinach will wilt and soften much faster than kale or collard greens). Season again with salt and pepper.

5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of chili flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using.

Urban Cowgill Jan. 2019