Spiced Chickpea & Coconut Stew, with Silverbeet and Warmed Naan

Prepare Ingredients:

Preheat oven to 180°C. Peel and dice ¹⁄₂ of the onion. Peel and mince garlic and ginger. Drain chickpeas and rinse well. Trim and de-stem silverbeet and roughly chop leaves, thinly slicing stalks. Pick coriander and mint leaves (discarding stems) and roughly chop.

Cook Aromatics:

Heat 2 Tbsp oil in a pot over medium heat. Add garlic, onion and ginger. Cook, stirring occasionally until onion is translucent and starts to brown, 3-5 minutes. Add spice mix, chili (to taste), silverbeet stems and chickpeas, season with salt and pepper. Cook chickpeas in spices, stirring frequently, until they start to break down, 8-10 minutes.

Simmer Stew:

Using a wooden spoon, smoosh the chickpeas slightly (see tip). Add coconut milk and stock concentrate, 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 thickened, 30 minutes.

Add Greens:

Add silverbeet leaves and stir, making sure submerged in the liquid. Cook until silverbeet has wilted, about 3 minutes. Check seasoning and adjust as necessary.

Warm Naan:

Meanwhile, prepare naan. Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft.

You Plate It:

Divide among bowls and garnish with mint and coriander, a sprinkle of chili flakes (to taste, if you have any remaining) and a good dollop of yoghurt. Soak up that deliciousness with the warm naan. Bliss!