Spiced Chickpea Stew with Coconut and Turmeric
 
 
Makes 4-6 servings
Ingredients
  • ¼ cup olive oil, plus more for finish
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2" piece fresh ginger, minced
  • sea salt and freshly ground black pepper, to taste
  • 1½ teaspoons ground turmeric
  • 1 teaspoon dried chili flakes
  • 2 15 oz. cans chickpeas, rinsed and drained (see notes)
  • 2 14 oz. cans full-fat coconut milk
  • 2 cups chicken broth
  • 1 pound red chard, stalks removed and leaves roughly chopped
  • 1 cup fresh mint
  • Greek yogurt (for topping, optional)
  • pita bread (for serving, optional)
Instructions
  1. In a large pot, warm olive oil over medium heat. Add onion, garlic and ginger and season with salt and pepper. Cook, stirring occasionally, until onions have softened, about 5 minutes.
  2. Add turmeric and chili flakes and cook, stirring constantly, for 1 minute. Then add chickpeas and season with salt and pepper. Cook, stirring occasionally, until they start to brown, about 10 minutes. Transfer about 1 cup of the chickpea mixture to a small bowl and set aside.
  3. Lightly smash some of the chickpeas in the pot with the back of a wooden spoon to release their starch. Add coconut milk and chicken broth and season with salt and pepper. Bring to a boil and then reduce heat to medium-low. Simmer, stirring occasionally, until the liquid reduces and stew reaches desired consistency. (This can take 30-45 minutes.)
  4. Add chard and cook, stirring occasionally, until just barely wilted, about 2 minutes. Season with salt and pepper to taste.
  5. Divide stew among bowls, drizzle with olive oil and top with mint, reserved chickpea mixture and Greek yogurt, if using. Serve with pita bread.
Notes
For a smoother stew, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/spiced-chickpea-stew-with-coconut-and-turmeric/