Chickpea dhal with coconut kale

- Preparation and cooking time
- Prep:
- Cook:
- Serves 2 as a main, 4 as a side
Ingredients
- 1tbsp coconut oil
- cinnamon stick
- 1tsp each cumin seeds, ground tumeric, ground coriander
- 1/2 tsp dried chilli
- 250ml veg stock
- 100ml coconut cream
- 200g kale leaves finely chopped
- 1 onion finely sliced
- 25g fresh coriander roughly chopped
- 3 cloves Garlic 1 crushed, 2 finely sliced
- 400g can tomatoes roughly chopped
- 400g can chickpeas drained
- 2cm piece fresh ginger grated
Method
- STEP 1
Gently heat ½ tbsp coconut oil in a large saucepan and fry the onion for a few minutes. Stir in crushed garlic, ginger, cinnamon, cumin, turmeric, coriander and dried chilli, very gently cook for 1min.
- STEP 2
Add chickpeas, tomatoes and stock. Bring to boil, then reduce to a simmer and cook for 12-15mins.
- STEP 3
Stir in coconut cream and kale, gently cook for 2mins until wilted. Season to taste. In a small pan, heat ½ tbsp coconut oil.
- STEP 4
Fry the sliced garlic for just 30secs. Spoon over the dhal. Top with coriander.