Adapted from Alison Roman.

Ingredients

• 1/4 c olive oil, plus more for serving
• 4 garlic cloves, chopped
• 1 large yellow onion, chopped
• 2″ piece ginger, finely chopped
• 1.5 t ground turmeric, plus more for serving
• 1 t red-pepper flakes, plus more for serving
• 2 x 15 oz cans chickpeas, drained and rinsed
• 2 x 15 oz cans full-fat coconut milk
• 2 c vegetable or chicken stock
• 1 bunch Swiss chard, kale, or collard greens, stems removed, torn into bite-size pieces
• 1 c mint leaves, for serving
• Yogurt, for serving
• Toasted pita, lavash, or other flatbread, for serving
• Kosher salt and black pepper

Instructions

1. Heat oil in a large pot over medium.
2. Add garlic, onion, and ginger, season with salt and pepper, and cook, stirring occasionally, until onion is translucent and starting to brown at the edges, 3–5 minutes.
3. Add turmeric, red-pepper flakes, and chickpeas and season with salt and pepper. Cook, stirring frequently, until chickpeas are sizzling, slightly broken down, and lightly browned and crisp, 8–10 minutes.
4. Remove about 1 c of chickpeas and set aside for garnish.
5. Crush the remaining chickpeas slightly with a wooden spoon or spatula to release their starchy insides.
6. Add coconut milk and stock and season with salt and pepper. Bring to a simmer, scraping up any bits from the bottom of the pot.
7. Cook, stirring occasionally, until stew has thickened, 30–35 minutes. Continue simmering if you’d like it thicker.
8. Add greens and stir to submerge in the liquid. Cook until greens are wilted and softened, 3–7 minutes.
9. Season again with salt and pepper.
10. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a drizzle of olive oil.
11. Serve with yogurt and toasted pita.