Coconut Chickpea Stew

1: Sautée garlic, onion, and ginger in olive oil. Season with salt and pepper and cook, stirring occasionally until onion is soft.

2: Add turmeric, cumin, red-pepper flakes, and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle for about 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

3: Using a wooden spoon, crush the remaining chickpeas.

4: Add coconut milk and stock and season with salt and pepper.

5: Bring to a simmer and cook, stirring occasionally, until stew has thickened, about 35 minutes (cook longer if you’d like it thicker).

6: Add greens and stir, cooking for a few minutes until they wilt and soften, around 3 to 7 minutes.

7: Season again with salt and pepper.

8: Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a good drizzle of olive oil.

9: Serve with cauliflower or regular rice if preferred.