Ingredients:
1/4 cup olive oil
4 garlic cloves, chopped
1 large yellow onion, chopped
1 thumb-sized piece ginger, finely chopped
Salt and black pepper
1 1/2 tsp ground turmeric, plus more for serving
1 tsp red chili flakes, plus more for serving
2 cans chickpeas, drained and rinsed
2 cans full-fat coconut milk
1 cup vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 small bunch mint leaves, for serving
Yogurt, for serving
Toasted naan, pita or other flatbread for serving (we prefer naan bread)
Directions:
1. Heat 1/4 cup oil in a large pot over medium.
2. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges (3 to 5 minutes).
3. Add 1 1/2 teaspoons turmeric, one teaspoon red chili flakes, and the chickpeas, and season with salt and pepper.
4. 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). Remove about a cup of chickpeas and set aside for garnish.
5. Using a wooden spoon or spatula, crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
6. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency.
7. Add greens and stir, making sure they’re submerged in the liquid. Cook until 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.
8. Divide among bowls and top with mint, reserved chickpeas and a sprinkle of chili flakes. Serve alongside yogurt and toasted naan if using.
This recipe originally was posted on the New York Times.