Chickpea Stew with Collard Greens and Indian Spice
|Author:||Inspired by Tassajara, pg. 110|
|1 cups||dried chickpeas, soaked overnight|
|2 tbsp.||minced ginger|
|1 1/2 cups||chopped onions|
|4 tbsp.||coconut oil|
|2 tbsp.||minced garlic|
|2 tbsp.||Garam masala|
|1||large bunch collard greens, chopped|
|1 14 oz||can tomatoes, with liquid|
- Drain the chickpeas and rinse them well. Put the heavy-bottom saucepan with the ginger, bay leaf, cinnamon and water.
- Bring the pot to a boil and lower the heat to maintain a gentle simmer. Cook uncovered at least an hour. Add more boiling water if needed. Can take as much as 2-3 hours.
- While the chickpeas cook, sauté onions in oil with salt over high heat until they begin to brown.
- Add garlic, ginger, and garam masala and cook for 1 minute.
- Add greens and sauté until they have wilted and begun ot lose their leathery texture, about 8 minutes.
- Add a little of the cooking liquid from the chickpeas or enough water to come halfway up the collards.
- Cover pan to braise the collards for 5 minutes. Add tomatoes and simmer for 10 minutes.
- Let this stew for up to 30 minutes if chickpeas are not yet done. When chickpeas are cooked through, combine them with the stewed greens. Taste for salt and pepper and serve.