Spiced Chickpea Stew

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

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

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

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