Coconut Collards with Fried Chickpeas

coconut collardsOften our meals consist of a melange of whatever looked good at the butcher counter thrown together with whatever goodies came in our weekly produce box. But as a restaurant critic, I’m fortunate enough to sample the creative genius of many chefs and am occasionally inspired to recreate the flavors of their dishes in my own kitchen.

Such was the case with these collards. I recently had collards flavored with coconut and garnished with fried chickpeas in a restaurant and decided give it a go at home.

Coconut Collards with Fried Chickpeas

Ingredients:

  • 6 cups chopped collards, washed and center stem removed from bottom to top
  • 2 tbsp plus 1 1/2 tsp coarse salt
  • 1/2 tbsp cumin
  • 1 cup reconsituted chickpeas
  • 1-2 cups coconut oil
  • 1 tbsp oilive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 tsp cayenne
  • 1 cup well-shaken, canned coconut milk

Instructions:chickpeas

  1. Fill pot with water and add collards and 2 tbsp salt. Bring to a boil and simmer for about 45 minutes. Drain collards and set aside.
  2. While the collards are cooking, combine the cumin and 1/2 tsp of salt.
  3. Heat the coconut oil over high heat until the top shimmers. Pat the chickpeas dry and then, working in small batches, fry the chickpeas for about 5-7 minutes or until golden but not burned. Remove from oil and drain on a paper towel.
  4. Sprinkle with cumin-salt mixture and toss to coat.
  5. Once the collards are cooked, heat olive oil in a medium saucepan over medium heat. Add onions and cook until tender, about 3 minutes.
  6. Add garlic and cook for another 2 minutes or until soft.
  7. Add chicken broth and cayenne and whisk in coconut milk.
  8. Stir in collards, making sure to coat them with broth-coconut mixture. Simmer on medium heat for about 10 minutes while liquid reduces.
  9. To serve, top with the the crispy, seasoned chickpeas.