Braised Coconut Chickpeas
with Turmeric & Kale
INGREDIENTS
- ½ cup white quinoa
- 1 red onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 5.5 oz coconut milk
- 2 tsp vegetable broth concentrate
- 4 oz curly kale, roughly chopped
- 1 zucchini, diced
- 13.4 oz chickpeas, drained and rinsed
- 1 tsp ground turmeric
- 0.25 oz mint, leaves picked
- 2 tsp red chile flakes
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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.
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. TIP: Keep remaining ginger for your own use.
Add coconut milk, ½ cup water, broth concentrate, and ¼ tsp salt 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.
Divide quinoa between bowls and ladle braised coconut chickpeas on top. Sprinkle with mint and just ¼ tsp red chile flakes. Tuck in! TIP: Add more red chile flakes if you prefer more spice.
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West African Peanut Stew with Swiss Chard & White Quinoa
White Bean Cassoulet with Smoky Cremini Mushrooms & Basil Pesto
Curry Roasted Cauliflower with Masala Chickpeas & Ginger Cucumber Salsa
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
