1400 700 vegan spicedchickpeastew horizontal

Spiced Chickpea Stew

with Turmeric & Coconut

dinner

Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Mediterranean Soup Beans/Legumes Chickpeas Coconut Milk Kale Leafy Greens Nuts Squash Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
35g
CARBOHYDRATES
65g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 6 oz curly kale
  5. 1 zucchini
  6. 13.4 oz chickpeas
  7. 11 oz coconut milk
  8. 1 tsp ground turmeric
  9. ¼ oz fresh mint
  10. 1 tsp red chile flakes
  11. 1 tbsp olive oil*
  12. Salt and pepper
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the produce

Peel and dice the onion. Peel and mince the garlic and 2 tsp ginger. Destem the kale and roughly chop the leaves. Dice the zucchini. Drain and rinse the chickpeas.

2
Cook the aromatics

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced onion and a pinch of salt and pepper and cook until softened, 3 to 4 minutes. Add the minced garlic and minced ginger and cook until fragrant, 1 to 2 minutes.

3
Make the chickpea stew

Add the coconut milk and ½ tsp salt to the large pot with the aromatics and bring to a simmer. Add the chopped kale, diced zucchini, chickpeas, turmeric, and ¼ cup water. Cook until the vegetables are bright green and tender, 4 to 5 minutes. Taste, and add salt as necessary.

4
Serve

Pick the mint leaves. Ladle the spiced chickpea stew into large, shallow bowls. Sprinkle with mint leaves and as much of the red chile flakes as you’d like. Bon appétit!