Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric

50ml of olive oil 4 cloves of garlic, finely chopped

225g onion, diced

1 x 5cm piece ginger

finely chopped sea salt and freshly ground black pepper

1 ½ tsp ground turmeric, plus more for serving

½ - 1 tsp chilli flakes, plus more for serving

2 x 400g tins of chickpeas, drained and rinsed

1 x 400g tin of full fat coconut milk

250ml vegetable or chicken stock

350g of Swiss chard, kale or collard greens torn into bite-size pieces, stalks chopped and added

Garnish

handful of fresh mint leaves yoghurt (for serving, optional)

toasted pitta bread, lavash or other flatbread for serving (optional)