Spiced Chickpea Stew with Coconut and Turmeric

 

I was looking for a simple vegetarian dinner. I tried a new-to-me Moroccan shakshuka with bell peppers, but decided I like mine better. Enter Alison Roman’s spiced chickpea stew with coconut and turmeric, which was just the dish I was looking for! It’s very simple, yet tasty and hearty enough for dinner with rice (or Right Rice in my case) and bread on the side. I recommend this! The quantities below yield 4 adult-sized servings, or enough for two meals with kids who are as not as into it as adults. 

¼ cup olive oil, plus more for serving 

4 garlic cloves, chopped 

1 large yellow onion, chopped 

1 (2-inch) piece of ginger, finely chopped 

kosher salt and black pepper 

1 ½ tsp. ground turmeric, plus more for serving 

1 tsp. red pepper flakes, plus more for serving (I used 1 pinch Korean pepper) 

2 (15-ounce) cans chickpeas, drained and rinsed 

2 (15-ounce) cans full-fat coconut milk 

2 cups vegetable stock 

1 bunch Swiss chard, kale, or collard greens, stems removed, torn into bite-sized pieces 

1 cup mint leaves, for serving 

plain lactose-free yogurt, for serving (optional) 

toasted pita, lavash, or other flatbread, for serving (optional) 

Heat oil in a large pot over medium heat. 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. 

Add turmeric, red pepper 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 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish. 

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides and help thicken the stew. Add coconut milk and stock, and season with salt and pepper. 

Bring a pot to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew has thickened, 30 to 35 minutes. (Alison Roman recommends that you taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible. If, after 30 to 35 minutes, you want the stew a bit thicker, just keep simmering until you’ve reached your desired consistency.) 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 (spinach will soften much faster than kale or collard greens). Season again with salt and pepper. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside yogurt and toasted pita, if using; dust the yogurt with turmeric of you’d like.