Turmeric Chickpea Stew

Preheat the oven to 170°C and line a baking tray with parchment paper. 

Coat ¼ cup of cooked chickpeas in a tbsp of olive oil, salt to taste and 1 tsp each of turmeric and chilli powder. 

Roast for 25 mins or until crispy. Set aside to be used as a garnish later. 

For the stew, heat olive oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper, then cook, stirring occasionally, until the onion is translucent and begins to brown a little at the edges, 3 to 5 minutes.

Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas (1 cup), and 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. 

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, and 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 blanched spinach and stir, making sure they’re submerged in the liquid. 

Divide among bowls and top with mint, roasted chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yoghurt and toasted pita.