chickpea coconut stew

one morning tulip

bulbs reveal the color they

will open into

source, 4 servings

2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan

cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens

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