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Natasha's Tumeric Chickpea Stew

Heat oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Separate a handful of chickpeas and remove the skins. Fry them in oil in a pan until crispy - toss with spices if you want (tumeric, cayenne)Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the 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 crisp, 8 to 10 minutes.

Crush the remaining chickpeas slightly to release their starchy insides. Add coconut milk 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, 30 to 35 minutes.

Add greens and stir. Cook until they wilt and soften.

Divide among bowls and top with mint, crunchy chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve with toasted pita.