This is seriously good! As delicious as it is beautiful!
Turmeric spiced chickpeas are crisped in olive oil and simmered in a garlicky coconut milk. Lots of greens are added towards the end ensuring this dish has all the makings for an incredibly creamy and delicious family friendly dinner.
The better the chickpeas and coconut milk the better the dish, I urge you to try to source coconut milk without any preservatives or thickeners added which I find leaves a ‘heaviness’ in my mouth.
This internet famous recipe even has its own hashtag and was created by Alison Roman for NYT cooking.
Getting Ahead: The stew can be made a two days ahead.
Seasonal Swaps: Any greens will work to replace the chard. You can leave out the chilli all together or use a fresh large red chilli which tends to be milder than chilli flakes. You can use coriander instead of mint.