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Alison Roman Chickpea Stew in the Instant Pot
Ingredients
  • 12 oz dried chickpeas about 350 grams, 2 cups, soaked overnight in water
  • ¼ cup olive oil plus more for serving
  • 1 yellow onion large, chopped finely
  • 1 ginger 2-inch piece, finely chopped
  • 4 garlic cloves chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1.5 tsp turmeric ground, plus more for serving (dusting)
  • 1 tsp curry powder mild
  • ½ tsp red pepper or chili flakes, plus more for serving
  • 2 cans full-fat coconut milk 15-ounce cans
  • 2 cups vegetable stock or chicken stock
  • 1 bunch Swiss chard kale (Lacinato or regular) or collard greens, stems removed, torn into bite-size pieces (about 4 cups)
  • ½ lime juice, or lemon juice
  • 1 cup cilantro leaves or mint, for serving
  • Yogurt for serving (optional)
  • Chili oil for serving
  • pita Toasted, lavash or other flatbread, for serving (optional)
Steps
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