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Spiced Chickpea Stew with Turmeric & Coconut
2 or 4 Serving Dinner

Brothy Coconut Chickpeas

with Turmeric & Kale

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
690
FAT
25g
CARBOHYDRATES
85g
PROTEIN
28g

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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. 5.5 oz coconut milk
  8. 1 tsp ground turmeric
  9. ¼ oz fresh mint
  10. 1 tsp red chile flakes
  11. ½ cup black quinoa
  12. 1 Not-Chick’n™ Bouillon Cube
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
Tools: Large pot, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
690
FAT
25g
CARBOHYDRATES
85g
PROTEIN
28g

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
Prepare the produce

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.

3
Cook the aromatics

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.

4
Make the chickpea curry

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.

5
Serve

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.

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