Braised Coconut Chickpeas
with Turmeric & Kale
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- ½ cup black quinoa
- 1 onion, diced
- 2 garlic cloves, minced
- 1 oz fresh ginger, 2 tsp peeled and minced
- 5.5 oz coconut milk
- 1 Not-Chick’n™ Bouillon Cube
- 6 oz curly kale, destemmed & leaves roughly chopped
- 1 zucchini, diced
- 13.4 oz chickpeas, drained and rinsed
- 1 tsp ground turmeric
- ¼ oz fresh mint, leaves picked
- 1 tsp red chile flakes
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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.
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and a pinch of salt and pepper and cook until softened, 3 to 4 minutes. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
Add coconut milk, ½ cup water, and the bouillon cube to the pot with the aromatics and bring to a simmer. Add kale, 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.
Divide the quinoa between bowls and ladle the brothy coconut chickpeas on top. Sprinkle with mint leaves and just ¼ tsp red chile flakes. Tuck in! TIP: Add more red chile flakes if you prefer.