This Chickpea Turmeric and Coconut Stew dish is easy and delicious. It can be eaten with rice or thrown on top of some steamed veggies or eaten just as is.
1bunch(2 cups) spinach, kale or collard greens(stems removed, torn into bite-size pieces)
Instructions
In a large pot sauté olive oil, garlic, onion and ginger over medium heat. Add salt and pepper and let onions cook for 3-5 minutes until they start browning just a little.
Next add teaspoons turmeric, red-pepper flakes, and the chickpeas. Season with salt and pepper. Stir frequently. The chickpeas need to fry and be incorporated in the spices and oil. Cook them for about 8 to 10 minutes. Once they start breaking down and get browned and crisp.
Using a fork or wooden spoon, crush some of the chickpeas slightly. This will help to thicken the stew. Next, add coconut milk, tomato puree and stock, and season with salt and pepper.
Simmer for 25-30 minutes. Stirring occasionally, until it has thickened, 30 to 35 minutes.
Add greens and stir, and cook until they soften, 3 to 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.
Divide into bowls. Serve over rice, steam or roasted cauliflower, toasted naan or just enjoy it as is!
Notes
If you are not vegan, you can use chicken stock or beef stock. Preferably homemade.