Satisfying coconut-braised chickpeas and kale
Serves
3
Using kale just got way more exciting and Chef Claire Tansey shows you how with this vegan friendly dish!
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Ingredients
2 tablespoons
canola oil
1
small, finely chopped onion
1
large, clove, minced garlic
about 1 teaspoon
freshly, grated ginger
1 to 2 tablespoons
hot Indian curry paste
½ teaspoon
salt
Half a 284g bag
chopped kale, (4 cups tightly packed)
540-mL can
drained, rinsed chickpeas
400-mL
can coconut milk
Instructions
Heat a medium saucepan over medium-low. Add oil, then onion. Cook gently until onion is very soft and just tinged with gold, about 8 min. Add garlic and ginger and cook another 2 min or so. Stir in curry paste and salt, then add kale and a splash of water. Cover and cook until kale is very tender, about 10 min. Stir in chickpeas and coconut milk. Simmer 5 min.