I made this for a dinner party with vegan guests. This recipe by Alison Roman became an internet sensation known as #thestew. It is excellent — I love chickpeas, coconut milk and kale. I added less vegetable stock — about half a cup — it was too soupy. I replaced fresh kale for frozen. The can sizes vary from country to country – the average Canadian can of chickpeas 540 mL/19 fl oz is nearly 2 cups of drained cooked chickpeas. 

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
2-inch/5 cm piece fresh ginger root, finely chopped
Kosher salt and black pepper
1½ tsp ground turmeric, plus more for serving
1 tsp red pepper flakes, plus more for serving
Two 540 mL cans chickpeas, drained 
Two 400 mL cans coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes and the chickpeas; season with salt and pepper. 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 1 cup of chickpeas; 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 coconut milk and stock; 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 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.

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

Makes 4 to 6 servings.