Coconut and Sundried Tomato Braised Chickpeas
Ingredients
- 1 medium onion
- 4 cloves minced garlic
- 2 tablespoons minced ginger
- 1 can drained and rinsed chickpeas
- 2 cans coconut milk or 1 can coconut milk and 2 cups cashew milk
- 3 handfuls chopped kale
- 1/2 cup chopped sundried tomatoes
- juice of 1 lemon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
Preparation
Sauté 1 medium onion, 4 cloves of minced garlic, and 2 tablespoons of minced ginger on medium heat until translucent.
Add 1 can of drained and rinsed chickpeas, 2 cans of coconut milk (or 1 can of coconut milk plus 2 cups of cashew milk), 3 handfuls of chopped kale, 1/2 cup of chopped sundried tomatoes, the juice of 1 lemon, 2 teaspoons of ground ginger, and 1/2 teaspoon of salt.
Bring the mixture to a simmer and cook for 10-15 minutes until the flavors have developed and the chickpeas are softened.
Once done, pour over sweet potato or quinoa and enjoy.
