This is thestew, Alison Roman’s internet-famous recipe, as delicious as it is beautiful. Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an incredibly creamy, basically-good-for-you dinner that evokes South Indian chickpea stews and some stews found in parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint.

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey. .Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, three to seven minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.