Spiced Chickpea Stew With Coconut Milk | Alison Roman
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In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chickpeas and cook, stirring occasionally, until they start to crisp up, about 8-10 minutes.
Add the garlic, cumin, turmeric, and red pepper flakes. Cook for another 2 minutes, stirring frequently.
Pour in the coconut milk and stock, stirring to combine. Bring to a simmer.
Add the chopped greens and cook until they are wilted, about 5 minutes. Season with salt and pepper to taste.
Serve the stew hot, garnished with torn mint leaves.