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Simple Chickpea Coconut Stew with Ginger, Turmeric & Kale

It's healthy and extremely comforting, packed with superfood ingredients ginger, turmeric, kale, coconut milk, and chickpeas. I've made several changes to the original recipe to streamline the process.
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Ingredients
  

  • 1/4 cup olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 2-inch piece of ginger, chopped
  • salt and black pepper
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground red pepper
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (15-ounce) can coconut milk
  • 3.5 cups vegetable broth
  • 1 large bunch kale (or other sturdy leafy greens like chard or collard greens), stems removed and leaves chopped or torn into bite-sized pieces

Instructions
 

  • Heat the olive oil in a large soup pot or Dutch oven.
  • Add the chopped onion and sauté 3-5 minutes. Add the garlic and ginger. Season with a little salt and pepper. Sauté another 1-2 minutes until the onion is turning a little brown on the edges.
  • Add the turmeric, red pepper, and chickpeas. Cook, stirring frequently, so the chickpeas sizzle and fry a bit, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes.
  • Using a wooden spoon, crush some of the chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and vegetable broth. Season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew has thickened, 30 to 35 minutes.
  • Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes. Season again with salt and pepper.
  • Serve with sourdough, flatbread, rice, or another grain. Enjoy.