Brothy Coconut Chickpeas

Add black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 18 to 20 minutes.

Peel and dice the onion. Peel and mince the garlic and just 2 tsp ginger. Destem the kale and roughly chop the leaves. Dice the zucchini. Drain and rinse the chickpeas. TIP: Keep the remaining ginger for your own use.

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

Pick the mint leaves from the stems. Divide the quinoa between bowls and ladle the brothy coconut chickpeas on top. Sprinkle with mint leaves and ¼ tsp red chile flakes. Dig in! TIP: Add more red chile flakes if you prefer.