Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric

Ingredients
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)

Method
Heat the oil in a large pot over a medium heat. Add garlic and onion. Season with salt and black pepper and cook, stirring occasionally until the onion is translucent and starts to brown a little around the edges, 3-5 minutes. Add ginger and cook for a further 2-3 minutes.
Add turmeric, chilli flakes and chickpeas, and season with salt and pepper. 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, 8-10 minutes.
Using a potato masher or spatula, further crush the remaining chickpeas slightly to release the starchy insides (this will help to thicken the stew).
Add the coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew has thickened and flavours have started to come together, 30-35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible).
If after 20 minutes you want the stew a bit thicker, keep simmering until you have reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add green stalks and cook until nearly tender, then add the leaves and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3-7 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.
To serve, divide among bowls and top with mint, a sprinkle of chilli flakes and a good drizzle of olive oil. Serve alongside yoghurt and toasted pitta if using; dust the yoghurt with turmeric if you wish.
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