Coconut Braised Chickpeas with Kale and Tomatoes
Ingredients
- 1 medium onion
- 4 cloves minced garlic
- 2 tbsp 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 tsp ground ginger
- 1/2 tsp salt
Preparation
Sauté onion, garlic, and ginger on medium heat until translucent.
Add chickpeas, coconut milk, kale, sundried tomatoes, lemon juice, ground ginger, and salt.
Bring mixture to a simmer and cook for 10-15 minutes until flavors develop and chickpeas soften.
Pour over sweet potato or quinoa and enjoy.
