Spiced Chickpea Turmeric Greens Stew
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 30 minutes
Utensils
- Large Saucepan
Ingredients we send
- Tinned Chickpeas
- Coconut Milk
- Garlic Cloves
- Onion
- Turmeric
- Curry Powder
- Fresh Red Chilli
- Silverbeet/Kale *due to shortages
- Broccoli
- Spring Onion Stems
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Cup of Water For Couple Size / 2 Cups For Family Size
NUTRITION PER 1 SERVING
Calories 3040kj, Fat 52.3g, Proteins 18.4g, Carbs 36.8g,
ALLERGY INFO
Gluten Free |
Method
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Finely chop garlic, dice onion & fresh red chilli, deseed to preference.Heat oil in a large sauce pan, sauté for 2-3 minutes, add chilli, curry powder, turmeric and 1 tbsp of the coconut milk
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Stir until combined then add chickpeas, stir, season with salt & pepper, leave to soak-up spices for 5 minutes, add a dash of water if pan begins to stick.
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Add the rest of the coconut milk and water (see “ingredients you’ll need” for measurements) leave simmer for 15 minutes.
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Meanwhile wash broccoli & cut leafs off the stems of the silver beet, place greens into the pan and simmer for 5 minutes.
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Trim and thinly slice the spring onion, serve on top. Enjoy.
