This Lemony Coconut Chickpea Stew Has a Bright, Citrusy Zing

Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1 bunch scallions. Chop 2 garlic cloves. Trim the stems from 1 small bunch cilantro and coarsely chop (reserve the leaves).

Drain and rinse 3 cans or 2 jars chickpeas. Finely grate the zest from 2 medium lemons. Halve the lemons.

Heat 2 tablespoons of the coconut or peanut oil in a large saucepan over medium heat until shimmering. Add the scallion mixture and cook until the scallions are soft and sweet, about 5 minutes.

Add 2 teaspoons ground turmeric and cook, stirring occasionally, for a couple of minutes to toast and release the oils. Add the chickpeas, lemon zest, 1 can coconut milk, and 1 cup vegetable broth. Squeeze the juice from the lemons into the saucepan, then add the squeezed lemon halves to the saucepan. Stir to combine and bring to a boil.

Reduce the heat to medium low. Simmer until slightly thickened and a vivid yellow, about 20 minutes. Meanwhile, peel, halve, and very thinly slice 2 medium shallots. Heat the remaining 3 tablespoons coconut or peanut oil in a large frying pan or skillet over medium-low heat until shimmering. Add the shallots and fry, stirring occasionally, until golden and slightly crisp, 15 to 17 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pick the leaves from the reserved cilantro (about packed 1/4 cup) and tear any larger leaves into smaller pieces.

Remove and discard the lemon halves from the stew. Add most of the cilantro leaves and stir to combine. Taste and season with salt as needed. To serve, top with the remaining cilantro leaves, crispy shallots, and red pepper flakes if using.