Spiced Chickpea Stew with Coconut and Turmeric

alisoneroman.com

Chowder

¼ cup olive oil, plus more for serving

4 garlic cloves, chopped

1 large yellow onion, chopped

1 (2-inch) piece ginger, finely chopped

Kosher salt and black pepper

1 ½ teaspoons ground turmeric, plus more for serving

1 teaspoon red-pepper flakes, plus more for serving

2 (15-ounce) cans chickpeas, drained and rinsed

2 (15-ounce) cans full-fat coconut milk

2 cups vegetable or chicken stock

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

1 cup mint leaves, for serving

Yogurt, for serving (optional)

Toasted pita, lavash or other flatbread, for serving (optional)

Directions at alisoneroman.com

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