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 of coconut milk + 2 cups of cashew milk)
- 3 handfuls of chopped kale
- 1/2 cup chopped sundried tomatoes
- the juice of 1 lemon
- 2 tsp ground ginger + 1/2 tsp salt
Preparation
Sauté 1 medium onion, 4 cloves of minced garlic + 2 tbsp 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 + 2 cups of cashew milk), 3 handfuls of chopped kale, 1/2 cup chopped sundried tomatoes, the juice of 1 lemon, 2 tsp ground ginger + 1/2 tsp salt
Bring mixture to a simmer, and cook for 10-15 minutes until flavors have developed and chickpeas are softened
Once done, pour over sweet potato or quinoa + enjoy
