Spiced Chickpea Stew with Coconut and Turmeric

Ingredients

• 1/4 cup olive oil, plus more for serving
• 4 cloves garlic, chopped
• 1 large yellow onion, chopped
• 1 (2-inch) piece ginger, finely chopped
• Kosher salt and black pepper
• 1 1/2 tsp ground turmeric, plus more for serving
• 1 tsp red pepper flakes, plus more for serving
• 2 cans (15 oz) chickpeas, drained and rinsed
• 2 cans (15 oz) full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch Swiss chard, kale, or collard greens, stems removed, torn into bite-size pieces
• 1 cup mint leaves, for serving
• Yogurt, for serving (optional)
• Toasted pita, lavash, or other flatbread, for serving (optional)

Instructions

1. Heat oil in a large pot over medium heat. Add garlic, onion, and ginger. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent and slightly browned at edges, 3-5 minutes.
2. Add turmeric, red pepper flakes, and chickpeas. Season with salt and pepper. Cook, stirring frequently, until chickpeas begin to break down and crisp, 8-10 minutes. Reserve about 1 cup of chickpeas for garnish.
3. Slightly crush remaining chickpeas with a wooden spoon to release their starches. Add coconut milk and stock. Season with salt and pepper.
4. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until thickened, 30-35 minutes.
5. Add greens, stir until submerged, and cook until wilted and softened, 3-7 minutes depending on the greens. Season to taste.
6. Divide into bowls and top with mint, reserved chickpeas, red pepper flakes, and a drizzle of olive oil. Serve with yogurt and flatbread if desired.