Braised Coconut Chickpeas with Turmeric & Kale
PREP: 15 min | COOK: 25 min | SERVINGS: 2
INGREDIENTS
½ cup white quinoa
1 red onion, peeled and diced
2 garlic cloves, peeled and minced
1 oz fresh ginger, peeled and minced
6 oz coconut milk
2 teaspoon vegetable broth concentrate
4 oz curly kale, roughly chopped
1 zucchini, diced
14 oz chickpeas, drained and rinsed
1 teaspoon ground turmeric
Mint, leaves picked
2 teaspoons red chile flakes
1 tablespoon olive oil
Salt and pepper to taste
INSTRUCTIONS
Cook the quinoa.
Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes.Cook the aromatics.
Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion and a pinch of salt and pepper and cook until onion is soft, 3 to 4 minutes. Add garlic and just 2 tsp ginger and cook until fragrant, 1 to 2 minutes.Make the chickpea curry.
Add coconut milk, ½ cup water, and bouillon cube to pot with aromatics and bring to a simmer. Add kale, zucchini, chickpeas, and turmeric. Stir coconut chickpeas and cover. Cook until vegetables are bright green and tender, 4 to 5 minutes. Season to taste with salt.Serve.
Divide quinoa between bowls and ladle braised coconut chickpeas on top. Sprinkle with mint and just ¼ tsp red chile flakes.
Tip: Add more red chile flakes if you prefer more spice.