Spiced Chickpea Stew With Coconut and Turmeric
6 servings
Ready in 55 min
Prep in 10 min
Cook in 45 min
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.read more
Ingredients
- 1/4 cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and black pepper
- 1 1/2 teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1 cup mint leaves, for serving
- Yogurt, for serving (optional)
- Toasted pita, lavash or other flatbread, for serving (optional)
Instructions
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Source
- Source:
- URL Import
- Publisher:
- Domain:
- nytimes.com
- Copyright:
- NYT Cooking
- Author:
- Alison Roman
- Date:
- 11/28/2018
- Added By:
- @weeksfamily
- Import Result:
- View Import