Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

Name: Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times
Ingredients: 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)

INGREDIENTS

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¼ cup olive oil, plus more for serving

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4 garlic cloves, chopped

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1 large yellow onion, chopped

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1 (2-inch) piece ginger, finely chopped

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Kosher salt and black pepper

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1 ½ teaspoons ground turmeric, plus more for serving

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1 teaspoon red-pepper flakes, plus more for serving

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

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

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2 cups vegetable or chicken stock

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

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1 cup mint leaves, for serving

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Yogurt, for serving (optional)

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

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