Creamy Chick Pea Stew

*inspired by NYT Alison Roman

  • ¼ C. olive oil

  • 6 garlic cloves

  • 1 large yellow onion

  • 1 (4-inch) piece ginger, peeled

  • 2  tsp ground turmeric

  • 1 teaspoon red-pepper flake

  • 1 tsp. coriander

  • 3 (15-ounce) cans chickpeas, drained and rinsed

  • 1  (15-ounce) can full-fat coconut milk

  • 4-6 C. vegetable or chicken stock

  • 1 bunch Swiss chard, kale or collards, stems removed, thinly sliced

  • 1 cup mint leaves, for serving

  • Greek Yogurt for serving

1.     In large food processor, chop onion. Heat oil in a large pot over medium heat and add onion and saute until onion is soft and starting to caramelize, about 12 min. In the same food processor, add the ginger and pulse a couple times until it starts to break up, then add the garlic and pulse until both are chopped up. When onions are soft, stir in garlic and ginger and cook until fragrant, about 3 min.

2.     Add turmeric, red-pepper flakes, coriander and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. You might need an extra drizzle of olive oil! Remove about a cup of chickpeas and set aside for garnish.

3.      Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and 4 C. stock to the pot, 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, 30 to 35 minutes. At this point if you want the stew thinner, add the rest of the chicken stock.

4.     Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.)

5.     Divide among bowls and top with mint, reserved chickpeas, and a sprinkle of red-pepper flakes. Serve with a dollop of yogurt; dust the yogurt with turmeric if you'd like.