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It’s been a long time since I shared a recipe, and clearly, my food photography skills are rusty. That said, I think you’re going to love this one.
It’s the ideal workday lunch that you can make on a Sunday and pack for the week. It’s got a good deal of protein from the chickpeas (love me some chickpeas), and it’s a great backdrop for getting a little kale into your diet, especially if you’re not a fan of the taste.
It’s a little higher in carbs than I generally like to eat, but in January, I feel like a need a few more carbs to get me through the day. It also just makes a gray day seem a little less dreary. You know?
Let me know what you think!
Chickpea + kale stew Recipe
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 delicata squash, chopped (about 2 cups)
- one 15 ounce jar of canned chickpeas, rinsed and drained
- 1 cup of full-fat coconut milk, well stirred
- 2 sachets of stevia
- 1 handful kale, torn into bite-size pieces
- 1 handful of minced cilantro for garnish
Heat coconut oil over medium heat. Add chopped onion and cook for a minute or two until translucent.
Reduce heat, add the garlic and ginger.
Cook for another minute or two. Add the chopped squash, chickpeas, the coconut milk, and stevia. Stir well and reduce heat for 35 mins. Add water if you want to adjust the consistency of stew.
Add the kale and the cilantro to the pan and stir. Remove from stove and let sit for a few minutes.
Serve the chickpeas over cauliflower rice and feel free to squeeze a little lime juice on it before serving if you’re feeling fancy!