By: David Bradica

Recipe: Spiced Chickpea Stew With Coconut and Turmeric

Tags: Recipe, Spiced, Chickpea, Stew, Coconut, Turmeric, yummy

Ingredients:

 

Directions:

  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 to 5 minutes.

  2.     Add turmeric, red-pepper 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, until they’ve started to break down and get a little browned and crisp, 5 to 8 minutes. Remove about a cup of chickpeas and set aside for garnish.

  3.     Add coconut milk and stock to the remaining chickpeas in 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. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.)

  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.) Season again with salt and pepper.

  5.     Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
 
Source: cooking.nytimes.com