Allison Roman's Spiced Chickpea Stew

I'm a millennial, and although I am not active on instagram, I try to be actively engaged in my times, so of course I made The Stew and of course I loved it. (Note this is just my personal recipe box; here is the real link: Go get it from the NYTimes where it came from

1/4 c olive oil

4 garlic cloves, chopped

1 large yellow onion, chopped 

1 (2 inch) piece ginger, finely chopped

salt, pepper

1 1/2 t ground turmeric

1 t red pepper flakes

2 (15 oz) cans chickpeas, drained and rinsed

2 (15 oz) cans full-fat coconut milk

2 c vegetable or chicken stock

1 bunch swiss chard torn into bite-size pieces

For serving: mint leaves, yogurt, olive oil, extra turmeric, pita (all optional)

Heat oil in large pot over medium. Add garlic, onion, ginger. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent and starts to brown a little at the edges, 3-5 min.

Add turmeric, red pepper flakes, chickpeas. Season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil and until they've started to break down and get a little browned, 8-10 min. Remove about a cup of chickpeas and set aside for garnish.

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. Add coconut milk and stock and season again.

Simmer, scraping up bits. Cook, stirring occasionally, until thickened to your satisfaction. (30-60 min, variably-- I like a longer time). Taste a chickpea or two, not just the liquid, to determine if you think it's right.

Add chard and stir to submerge. Cook until they wilt and soften, just a few minutes. Add back your reserved chickpeas. Season to perfection. Top with mint or more red pepper flakes or yogurt if you want.

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