Turmeric & Coconut-Braised Chickpeas
Braised chickpeas in a Thai-inspired coconut sauce makes for a comforting side dish or even a quick lunch!
- 1 tbsp (15 mL) olive oil
- 1 small red onion, chopped
- 3 garlic cloves, pressed
- 4 cups (1 L) coarsely chopped kale leaves
- 2 cans (15.5 oz./440 g each) chickpeas, drained and rinsed
- 1 pt. (10 oz./283 g) cherry tomatoes (2 cups/500 mL), halved
- 1 can (13–14 oz./400 mL) unsweetened coconut milk (see cook’s tip)
- 1 tsp (5 mL) ground turmeric (see cook’s tip)
- ½ tsp (2 mL) ground ginger
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) red pepper flakes
- Optional: Toasted naan or pita (see cook’s tip)
Preheat the oven to 425°F (220°C).
Heat the oil in the Enameled Cast Iron Skillet over medium heat for 2–3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 20–30 seconds. Remove from the heat.
Add the remaining ingredients and mix until combined. Cover and bake until the kale is tender, about 15–20 minutes.
If you’d like, serve with toasted naan or pita.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving (about ¾ cup/175 mL): Calories 170, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 25 g, Fiber 7 g, Sugars 5 g (includes 0 g added sugar), Protein 7 g
If your coconut milk separated in the can, no worries! Just mix it before using.
Turmeric is an earthy, aromatic spice that adds flavor and color to curries, rice dishes, tea, smoothies, and more. You don’t need a lot of turmeric for it to have a big impact. The Butter Chicken recipe (p. 24) also uses turmeric, so give it a try!
This recipe is gluten-free if you serve it without the bread!