Spiced Chickpea Stew with Coconut and Tumeric

If I had to eat just one recipe for the next year, it would be this. I call it THE Recipe because although iIts official title is “Spiced Chickpea Stew with Coconut and Turmeric,” let’s be real, it is so much more than that.

Ingredients

• ¼ cup olive oil, plus more for serving
• 4 garlic cloves, chopped
• 1 (2 inch) piece ginger, finely chopped
• 1 ½ teaspoons ground turmeric
• 1 teaspoon red-pepper flakes
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 2 (15 ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch kale, stems removed, torn into bite-size pieces
• Salt and pepper
• Plain Greek yogurt,for serving
• Toasted pita or similar flatbread, for serving

Instructions

• 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 around 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 crispy, 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 (this helps to thicken the stew). Add coconut milk and stock to the pot, 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 and flavors have started to come together, 30 to 35 minutes. If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Your stew thickness is a personal journey.
• Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, about 3 to 7 minutes. Season again with salt and pepper.
• Divide among bowls and top with reserved chickpeas, a sprinkle of red-pepper flakes, and a drizzle of olive oil. Serve alongside yogurt and toasted pita. Dust the yogurt with turmeric if you want to be fancy.