Indian Spiced Garbanzo Bean Stew

Indian Spiced Garbanzo Bean Stew

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 Broth Masters Bone Broth 
1 bunch Swiss chard, kale or collard greens, spinach stems removed, torn into bite-size pieces

For Serving
1 cup mint leaves
Yogurt (optional) 
Toasted pita, lavash or other flatbread (optional)


  1. Heat oil in a large pot over medium heat.
  2. 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.
  3. Add turmeric, red-pepper flakes, garam masala and chickpeas, and season with salt and pepper.
  4. 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.
  5. Remove about 2 cups of chickpeas and set aside for garnish.
  6. Using a wooden spoon or spatula, crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew).
  7. Add coconut milk and Broth Masters Bone Broth to the pot, and season with salt and pepper.
  8. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot.
  9. 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.
  10. 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.
  11. Season again with salt and pepper.
  12. 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.