A warming stew that benefits the spleen & pancreas, aids digestion, boosts energy.
Ingredients
2 cans chickpeas
2-3 bunches of kale
1 can full fat coconut milk
1 cup broth
1 yellow onion
4 cloves garlic
Cooking oil
2 tsp tumeric
1 finger of ginger
1/2 tsp cayenne or pepper flakes
Salt and pepper
Optional: coconut yogurt, herbs (cilantro, mint, or parsley) for garnish
Directions:
In a large pot, heat 1/4 oil, and simmer chopped garlic, ginger, and onion until clear and fragrant.
Add two cans of chickpeas, rinsed and drained, to the pot. Let them cook down a bit, gently crushing them as they cook to soften the texture. Add salt, pepper, tumeric and cayenne.
Add stock and coconut milk. Let stew simmer on med-high heat until to desired thickness. 30-35 mins. Rinse and tear kale from stems, add to simmer until wilted into a vibrant green.
Serve hot, garnished with yogurt and herbs.