About the Recipe
This Indian-inspired chickpea stew features a mouthwatering combination of flavors and textures, with slightly crunchy kale complementing the more fork-tender ingredients.
Ingredients
Ingredients
1 medium onion, finely chopped (1 cup)
1 Yukon gold potato, cut into ½ inch cubes (1 cup)
1 cup chopped mushrooms
1 tablespoon curry powder
2 teaspoons garlic powder
dash of cayenne pepper
2 cups chopped kale with stems
1 ½ cups cooked chickpeas
1 cup unsweetened, unflavored plant-based milk
1 15 ounce can of diced tomatoes
2 tablespoons finely chopped cliantro (optional)
2 tablespoons lemon juice
½ teaspoon sea salt
1 ½ cups cooked brown rice, warmed
Preparation
Instructions
Take time up front to dice the potatoes as this will help them cook more quickly and evenly
Note that recipe calls for cooked rice, so be sure to have that ready to go
In a large saucepan combine the first 6 ingredients (through cayenne) and ¼ cup water. Cook over medium 10 minutes, stirring occasionally.
Add kale, chickpeas, milk, and tomatoes
Cook about 5 minutes more or until thickened, stirring occasionally.
Stir in cliantro, lemon juice, and salt.
Serve over rice.