Turmeric Chickpea Stew

Ingredients:

2 cans of garbanzo beans (chickpeas), drained and rinsed

2 tbsps of olive oil

1 1/2 tbsps of turmeric powder

1 tbsp of minced garlic

1 shallot, sliced

1/3 cup of sliced onions

1 1/2 tbsp of better than bouillon vegetable paste

1 1/2 cup of plant-based milk (I used oat milk)

1 1/2 cup of water

2 cups of shredded collard greens

2 tsps of red pepper flakes

1 tsp of cayenne pepper

Toppings: red pepper flakes, plain unsweetened non-dairy yogurt (I would recommend Kite Hill or Forager), mint leaves

Instructions:

Combine sliced onions, minced garlic, sliced shallots and olive oil in a pot. Cook over medium heat until vegetables have browned

Add in garbanzo beans (chickpeas) and vegetable bouillon paste. Stir until everything is combined

Now, add the water and plant milk. Stir and let simmer for 30 minutes.

After 30 minutes, mash the half of chickpeas with the back of a spoon or spatula. Add in the collard greens, cover with a lid and let simmer for 15 minutes. Stir occassionally

Add in cayenne pepper, salt, pepper to taste

Serve topped with mint leaves, red pepper flakes and 2 tbsps of plain unsweetened non-dairy yogurt