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Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

www.chewingthefat.us.com
  • 55 minutes
  • Serves 4

INGREDIENTS

1/4 cup

olive oil

4

garlic cloves

1 large

yellow onion

2 inches

ginger

1 serving

kosher salt

1 1/2 tsp

ground turmeric

1 tsp

red pepper flakes

30 oz

canned chickpeas

30 oz

full-fat coconut milk

2 cups

chicken stock

1 bunch

collard greens

1 cup

mint leaves

1

1