Coconut Braised Chickpeas
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This quick weeknight recipe from Tasting to Thrive is perfect for Meatless Monday. It's loaded with veggies and has a delicious creamy coconut sauce. 

 

To make, you'll saute onion, garlic, and ginger in oil before adding coconut milk, chickpeas, milk, kale, sundried tomatoes, and lemon juice. This mixture will then simmer for 10-15 minutes. Serve mixture over a baked sweet potato, rice or quinoa. Enjoy!

What you'll Need: 

  • 1 can of chickpeas​

  • 1 medium onion

  • 4 cloves garlic

  • 2 tbsp ginger 

  • 2 tsp ground ginger

  • 1 can coconut milk 

  • 2 cups unsweetened plant-based milk

  • 3 handfuls kale 

  • 1/2 cup sliced sundried tomatoes

  • 1 lemon juiced

  • 1/2 tsp salt

  • Sweet potato, quinoa, or brown rice to pour chickpeas over

Get the full recipe and instructions from Tasting to Thruve here.

Servings: 
Ready in: 
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