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Spiced Chickpea Stew with Turmeric & Coconut
or 2 Serving Dinner

Braised Coconut Chickpeas

with Turmeric & Kale

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
25g
CARBOHYDRATES
90g
PROTEIN
29g

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INGREDIENTS

  1. ½ cup black quinoa
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 1 oz fresh ginger, 2 tsp peeled and minced
  5. 5.5 oz coconut milk
  6. 1 Not-Chick’n™ Bouillon Cube
  7. 6 oz curly kale, destemmed & leaves roughly chopped
  8. 1 zucchini, diced
  9. 13.4 oz chickpeas, drained and rinsed
  10. 1 tsp ground turmeric
  11. ¼ oz fresh mint, leaves picked
  12. 1 tsp red chile flakes
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Small saucepan with lid, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
25g
CARBOHYDRATES
90g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

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.

2
Cook the aromatics

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.

3
Make the chickpea curry

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.

4
Serve

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.

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