Spiced Chick Pea Stew
From a recipe in the New York Times
Ingredients
Instructions
- Heat oil in a large pan under medium-low heat. Add ginger, onion, garlic, pepper flakes and seasoning and cook, stirring occasionally, until translucent.
- Add turmeric and chick peas. Cook, stirring frequently, so the chick peas sizzle and fry in the oil a bit, around five minutes.
- Add coconut milk and stock and simmer, scraping up any bits that have stuck to the bottom of the pan. Cook until the sauce has thickened and the flavours have come together, around 30-35 minutes.
- Add greens and stir, making sure they are submerged, and cook for a few minutes until they wilt.
- Serve with couscous and/or toasted pita and/or yogourt.