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Chickpea Stew

Serves 4-6



1 large onion, diced

½ cup extra virgin olive oil

4 garlic cloves, chopped

1 (2 inch) piece of ginger, finely grated

1 ½ teaspoon ground turmeric

1 teaspoon red pepper flakes

2 cans chickpeas, drained and rinsed

2 cans coconut milk

2 cups vegetable stock or chicken stock

1 bunch of fresh kale, stems removed and torn into bite sized pieces

1 cup mint leaves


Heat olive oil in large saucepan.

Add onion, garlic, and ginger and cook, stirring occasionally, until onion is translucent and starts to brown a little at the edges, 3-5 minutes.

Add turmeric, red pepper flakes and chickpeas.

Season with salt and pepper.

Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8-10 minutes.

Using a wooden spoon, further crush the chickpeas slightly to release their starchy insides.

Add coconut milk and stock.

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot.

Cook stirring occasionally, until the stew has thickened, 30-35 minutes.

Add kale and stir, making sure leaves are submerged in the liquid.

Cook until kale wilts.

Season with salt and pepper.

Top with mint to serve.

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