Ingredients

1. ¼ cup olive oil, plus more for serving
2. 4 garlic cloves, chopped
3. 1 large yellow onion, chopped
4. 1 (2-inch) piece ginger, finely chopped
5. Kosher salt and black pepper
6. 1 ½ teaspoons ground turmeric, plus more for serving
7. 1 teaspoon red-pepper flakes, plus more for serving
8. 2 (15-ounce) cans chickpeas, drained and rinsed
9. 2 (15-ounce) cans full-fat coconut milk
10. 2 cups vegetable or chicken stock
11. 1 bunch Swiss chard
12. 1 cup mint leaves, for serving
13. Toasted pita, lavash or other flatbread, for serving (optional)

Directions

1. Heat 1/4 cup of oil in a large pot over medium heat. Add garlic, onion and ginger. Season the mixture with salt and pepper. Stir occasionally and cook until the onion turns translucent and starts to brown slightly at the edges, which usually takes between 3 to 5 minutes.
2. After that, add 1 1/2 teaspoons of turmeric, 1 teaspoon of red pepper flakes, and the chickpeas. Season with salt and pepper, and stir frequently so that the chickpeas fry a bit in the spices and oil. Keep stirring until the chickpeas start to break down and become crisp and browned, which usually takes 8 to 10 minutes. Take about a cup of chickpeas and set them aside for garnish.
3. Next, use a wooden spoon or spatula to slightly crush the remaining chickpeas to release their starchy insides. This will thicken the stew. Add coconut milk and stock, and season with salt and pepper.
4. Bring the mixture to a simmer, scraping up any bits that have formed at the bottom of the pot. Cook, stirring occasionally until the stew has thickened, usually taking 30 to 35 minutes. Taste a chickpea or two to ensure they have simmered long enough to be as delicious as possible.
5. If you want the stew a bit thicker after 30 to 35 minutes, keep simmering until you’ve reached your desired consistency.
6. Add greens and stir until they are submerged in the liquid. Cook until they wilt and soften, usually taking between 3 to 7 minutes, depending on what you’re using. Swiss chard and spinach will wilt and soften much faster than kale or collard greens. Season again with salt and pepper.
7. Divide the stew among the bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita, if using; dust the yogurt with turmeric if you’d like.