chickpea stew

By Jody

Ingredients

• 2 tbsp evoo
• 4 garlic cloves, chopped
• 1 onion, chopped
• 2 inch piece ginger, finely chopped
• salt and pepper
• 1 1/2 tsp tumeric
• 1 tsp red pepper flakes
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk reduced fat
• 1 c veg broth
• 1 bunch swiss chard or kale, stems removed and chopped

Preparation

Step 1

heat oil in dutch oven over medium heat. add garlic, onion and ginger. season with salt and pepper and cook stirring until onion is translucent and starts to brown a little. 5 minutes.
add tumeric, red pepper flakes and chickpeas and season with salt and pepper. cook, stirring frequently so the chickpeas sizzle in the spices and oil and have broken down a little 5-8 minutes.
add coconut milk and broth to the pot, bring to a simmer and cook until stew has thickened, 30 minutes.
add greens and stir, makeing sure they are submerged in liquid. cook until wilted and soft, 5-7 minutes.