Spicy Coconut Chickpea Stew

Heat Olive Oil (4 Tbsp) in a large pot over medium. Add Garlic (4 cloves), Yellow Onion (1), and Fresh Ginger (5.1 cm). Season with Kosher Salt (to taste), Ground Black Pepper (to taste), and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Add Ground Turmeric (1 tsp), Crushed Red Pepper Flakes (1 tsp), and Chickpeas (1 can). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. 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. This will help thicken the stew. Add Full-Fat Coconut Milk (1 can), 2 cups of the chickpea liquid, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.

Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible. If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

Add Fresh Spinach (480 mL) and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes. Season again with Kosher Salt (to taste) and Ground Black Pepper (to taste).

Divide among bowls and top with Fresh Mint Leaves (25 g), reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside Yogurt (to taste) and Lavash (to taste) if using; dust the yogurt with turmeric if you'd like.