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