Spiced Chickpea Stew with Coconut and Turmeric

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Serves 4

Ingredients

• 60 ml olive oil
• 3 garlic cloves (chopped)
• 1 onion (chopped)
• 20 g ginger (finely chopped)
• salt
• black pepper
• 6 g turmeric
• 480 g chickpeas (drained and rinsed; 2 cans, about 240 g drained each)
• 800 ml coconut milk (full-fat; 2 cans — don't use light or drinking coconut milk)
• 480 ml vegetable broth
• 300 g spinach (or kale/chard, stems removed and torn — they'll need a few extra minutes to wilt)
• 10 g Mint
• 150 g yogurt (optional, on the side)
• 4 pita bread (optional)
• 2 g red-pepper flakes (optional, table-side only)

Steps

1. Heat olive oil (45 ml) in a pot over medium. Add garlic cloves (3), onion (1), and ginger (20 g). Season with salt and black pepper, and cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, about ⏲ 4 minutes.
2. Add turmeric (6 g) and chickpeas (480 g), and season again with salt and pepper. Cook, stirring frequently so the chickpeas sizzle and fry a little, until they start to break down and brown, ⏲ 8–10 minutes. Scoop out about 120 g of the chickpeas and set aside for garnish.
3. Using a spoon, crush the remaining chickpeas slightly to release their starch. Add coconut milk (800 ml) and vegetable broth (480 ml), and season with salt and pepper. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until thickened, ⏲ 30–35 minutes.
4. Stir in spinach (300 g) and cook until wilted, ⏲ 3–5 minutes. Season again with salt and pepper.
5. Ladle into bowls. Top with the reserved crispy chickpeas, torn Mint (10 g) leaves, and a drizzle of olive oil (15 ml). Serve with yogurt (150 g) and warmed pita bread (4). For Cozy: plain bowl, no chili. Offer red-pepper flakes (2 g) and extra yogurt for anyone who wants more heat or wants to cool it down.