Coconut Stewed Garbanzo and Kale

A cup of coconut milk and chilis lend flavorful zest to this wonderful vegan-friendly stew. You may wish to add more herbs and spices and serve with quinoa, or as a topping over steamed brown rice. Either way, experience the terrific taste and enjoy your meal!

Click to get more Easy, Healthy Recipes

Ingredients

1. 2 Tbsp. / 30 ml organic coconut oil
2. 1 onion, peeled and chopped
3. 5 cloves garlic, peeled and minced
4. 2 tsp. / 4 gm peeled and minced ginger
5. 1 hot red chili, chopped
6. 1 cup / 240 ml coconut milk beverage, unsweetened/unflavored
7. 2 cups / 330 g garbanzo beans, cooked
8. ½ cup / 120 ml water
9. ½ tsp. / 1 g Stevia or monk fruit powder
10. 1 bunch / 270 g kale, torn into bite-size pieces
11. 1 sprig cilantro, chopped
12. Juice of 1 lime
13. Red chili flakes

Directions

1. In a skillet over medium heat, warm the coconut oil. Stir in the chopped onion and cook for a couple of minutes.
2. Reduce the heat, add the garlic, ginger, and chopped chili; cook for a minute more.
3. Stir in the garbanzo beans, coconut milk, water, and Stevia.
4. Stir and mix to blend well; reduce the heat to low and simmer for 30 minutes.
5. Add more water, if needed. Stir in the kale and continue cooking for 5 minutes more before turning the heat off.
6. Serve the bean stew with a generous squeeze of fresh lime juice and red chili flakes on top as a stand-alone dish or over cooked quinoa or brown rice.

Serving size: ½ cup / 120 ml

Exchanges per Serving: 1 Carb, ⅓ Protein, ⅔ Fat

Wasn't that delicious? Do you want more?