Cooked - Spiced Chickpea Stew With Coconut Milk | Alison Roman

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Spiced Chickpea Stew With Coconut Milk | Alison Roman

6.0

2 tablespoons olive oil

2 15-ounce cans chickpeas, drained

3 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon crushed red pepper flakes

1 14-ounce can full-fat coconut milk

2 cups vegetable or chicken stock

8 cups chopped dark leafy greens (such as kale, chard, or collard greens)

Salt and pepper to taste

Handful of fresh mint leaves, torn, for garnish

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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 103 weeks ago

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