Chickpea Curry Stew
(Adapted from Alison Roman’s “The Stew”)
INGREDIENTS
¼ cup olive oil
4 garlic cloves, minced
1 large yellow onion, diced
1 (2-inch) piece ginger, finely chopped/grated
Salt and pepper
1 ½ teaspoons ground turmeric
1 teaspoon red-pepper flakes
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
4 cups vegetable or chicken stock
1 bunch Swiss chard, kale, spinach, or collard greens, stems removed, torn or chopped into bite-size pieces
Fresh mint leaves, for serving (optional)
Yogurt, for serving (optional)
Pita chips, for serving (optional)
INSTRUCTIONS
Heat 1/4 cup 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- 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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.
Using a wooden spoon or spatula, crush the chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, 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 stew has thickened, 30 to 35 minutes or longer if you’d like to thicken it even more.
Add greens and stir. Cook until they wilt and soften, 3 to 7 minutes, depending on which type you’re using. Taste and season again with salt and pepper if needed.
Serve stew with a dollop of yogurt, pita chips, fresh mint, red pepper flakes and enjoy!
