This is from a recipe that apparently broke the internet, by New York Time Food writer and chef Alison Roman (see her recipe here); as to why, who knows? It’s not particularly ground-breaking nor sublimely delicious I’m telling you now. But then anything or anyone can break the internet, it’s just a fact of life.

But if you feel like you need a break from meat (we had lamb for Sunday dinner), this should work. It’s a very capable dish that ticks the boxes; substantial, spicy, creamy and healthy. I get anxious whenever I sit down to just a vegetable dish, so as a concession, I chopped up a couple of strips of bacon, but you can totally take this out (or use bigger chunks like lardons!).

Here’s my recipe:

Ingredients:
Two cans of chickpeas
half a cup finely chopped white onion, garlic and ginger
A can of coconut milk
powdered turmeric
seasoning to taste (chill flakes, sea salt- I also used chicken powder)
silverbeet or any leafy greens (if I were in the Philippines I would use heaps of maluggay)
bacon (optional)

Method:
Saute the aromatics. Put in the chickpeas and add the turmeric. Add coconut milk. Season to suit. Add greens. Alison suggested serving with yoghurt (or a spritz of citrus like lime or lemon) and this brightens the taste up as it does when you do the same thing with curry. It was served with bread (why???), but try it with rice instead.