---
title: Chickpea Soup
cook time: 50 minutes
---

Heat @olive oil{1/4%cup} in a #large pot{} over medium heat. Add @garlic{4%cloves}(chopped), @yellow onion{1}(large, chopped), and @ginger{1}(2-inch piece, chopped), season with @salt{} and @pepper{}, and cook until the onion is transparent, ~{3-5%minutes}.

Add @ground turmeric{1.5%tsp}, @red pepper flakes{1%tsp}, and @chickpeas{2%15oz cans}(drained and rinsed), season with more @salt{} and @pepper{}. Cook and stir until the chickpeas are slightly browned and crisp, ~{8-10%minutes}. Remove a cup of chickpeas and set aside.

Crush the remaining chickpeas in the pot, then add @coconut milk{2%15oz cans}(full-fat) and @vegetable or chicken stock{2%cups}, season with @salt{} and @pepper{}.

Bring to a simmer and stir occasionally until the stew has thickened, ~{30-35%minutes}.

Add @greens{1%bunch}(cut into bite-sized pieces) and stir, cook until wilted, ~{3-7%minutes}.

Add the reserved cup of chickpeas back in and serve with @pita{}.