Spiced Chickpea Stew

Spiced chickpeas with coconut, turmeric, and whatever greens you have.

Serves

Active25 min

Total55 min

VesselDUTCH OVEN

Units

A weekend version worth the extra pan: chickpeas fried crisp, greens wilted in, yogurt and mint to finish.

Adapted from Spiced Chickpea Stew with Coconut and Turmeric by Alison Roman · alisoneroman.com.

set a large dutch oven over medium-high heat

1/4 cup olive oil

2 cans (15 oz each) chickpeas

· drained, patted dry

fry chickpeas

8 min · crisp, reserve 1 cup

1 large yellow onion

· chopped

4 cloves garlic

· thinly sliced

1 tbsp fresh ginger

· grated

cook aromatics

6 min · in the oil

1 1/2 tsp ground turmeric

1 tsp red pepper flakes

· or to taste

bloom spices

1 min · until fragrant

2 cans (15 oz each) full-fat coconut milk

2 cups vegetable stock

simmer

20 min · season well

1 bunch kale

· stemmed, torn

wilt greens

3 min · until tender

1 cup mint leaves

· or cilantro

1/2 cup plain yogurt

· to dollop

ladle + serve

top with crispy chickpeas, with pita

set a large dutch oven over medium-high heat. Ingredients are rows; steps merge columns left to right.
2 cans (15 oz each) chickpeas, drained, patted dry	fry chickpeas, 8 min · crisp, reserve 1 cup
1/4 cup olive oil	fry chickpeas, 8 min · crisp, reserve 1 cup		simmer, 20 min · season well	wilt greens, 3 min · until tender	ladle + serve, top with crispy chickpeas, with pita
1 large yellow onion, chopped	cook aromatics, 6 min · in the oil	bloom spices, 1 min · until fragrant
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, grated
1 1/2 tsp ground turmeric
1 tsp red pepper flakes, or to taste
2 cans (15 oz each) full-fat coconut milk
2 cups vegetable stock
1 bunch kale, stemmed, torn
1 cup mint leaves, or cilantro
1/2 cup plain yogurt, to dollop