55 minutes
A delightful stew featuring chickpeas, coconut milk, and greens, with a spicy turmeric kick.
cups
Garlic Clove, chopped
each
Large Yellow Onion, chopped
each
Ginger, finely chopped
0.25 inches
to taste
to taste
Turmeric Powder
teaspoons
teaspoons
Chickpeas, drained and rinsed
0 oz
cups
Swiss Chard, stems removed, torn into bite-size pieces
bunch
cups
to taste
Toasted Pita
to taste
1. Start the Aromatics
Heat 1/4 cup of olive oil in a large pot over medium heat. Add the chopped garlic, onion, and ginger, and let them cook for about 3 to 5 minutes until the onion becomes translucent and the edges start to brown.
2. Add Spices and Chickpeas
Stir in ground turmeric and red-pepper flakes, then add the drained chickpeas. Season with kosher salt and black pepper. Allow the chickpeas to fry and soak up the spices for about 8 to 10 minutes, stirring occasionally. Remove about 1 cup of the chickpeas and set them aside for garnish.
3. Crush Chickpeas and Simmer
Using a wooden spoon or spatula, gently crush the remaining chickpeas in the pot. Pour in the coconut milk and vegetable stock. Season with more salt and pepper, then bring the mixture to a gentle simmer. Let it cook for 30 to 35 minutes, stirring occasionally.
4. Add Greens
About 5 minutes before the stew is done, add the torn greens and stir them in. Let them cook until they’re wilted and tender, which should take about 3 to 7 minutes.
5. Serve
Ladle the stew into bowls and top each with fresh mint leaves, the reserved crispy chickpeas, a sprinkle of red-pepper flakes, and a drizzle of olive oil. Optionally, add a dollop of yogurt and serve with toasted pita on the side.
Add garam masala, cumin, coriander, yogurt, and amchur for an Indian flavor.
Incorporate lemongrass, kaffir lime leaves, and Thai basil for a fresh twist.
Include chunks of sweet potato for sweetness and texture.
Mix crushed tomatoes into the base for a tangier sauce.
Use green or brown lentils instead of chickpeas, adjusting liquid and cooking time as needed.
To maximize the flavor of turmeric and any other spices you might use (such as cumin, coriander, or garam masala), bloom them in oil before adding other ingredients.
Begin by sautéing onions until golden, then adding fresh ginger and garlic. Consider making a paste of these for a smoother texture and more integrated flavor.
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