Coconut-Turmeric Chickpea Delight

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.