Zesty and full of flavor, this filling bean stew will make you wish for more winter.
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
2 large yellow onion, chopped
1 (3 inch) piece ginger, finely chopped
Kosher salt and ground black peppercorn
½ tablespoon garam masala (optional)
2 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
3 (15-ounce) cans chickpeas, drained and rinsed
1 1/2 (15-ounce) cans full-fat coconut milk
2 cups BrothMasters Bone Broth
1 bunch Swiss chard, kale or collard greens, spinach stems removed, torn into bite-size pieces
1 cup mint leaves
Toasted pita, lavash or other flatbread (optional)
- 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, 3 to 5 minutes.
- Add turmeric, red-pepper flakes, garam masala 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 crisp, 10 to 12 minutes.
- Remove about 2 cups of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew).
- Add coconut milk and BrothMasters Bone Broth 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, 40 to 45 minutes. If you want the stew a bit thicker, keep simmering until you've reached your desired consistency.
- Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes.
- Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve with yogurt and toasted pita.