Braised Chickpeas with Sun-Dried Tomatoes and Coconut Milk
Ingredients
- 1 medium onion
- 4 garlic cloves
- 2 tbsp minced ginger
- 1 can of chickpeas (drained, rinsed)
- 2 cans coconut milk (or 1 can coconut milk + 2 cups of cashew milk)
- 3 handfuls of kale, chopped
- 1/2 cup sundried tomatoes, chopped
- juice of 1 lemon
- 2 tsp ground ginger + 1/2 tsp salt
Preparation
Saute 1 onion, 4 garlic cloves and 2 tbsp ginger over medium heat until translucent.
Add chickpeas, coconut milk (or coconut + cashew milk), kale, sundried tomatoes, juice of 1 lemon, 2 tsp ground ginger + 1/2 tsp salt.
Bring mixture to a simmer and cook for 10-15 more minutes.
Once done, pour over quinoa. It also goes well with sweet potato.
