Ingredients (11)
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olive oil, plus more for serving ¼ cup
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garlic, minced 2 cloves
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large yellow onion, diced 1
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kosher salt and black pepper, to taste
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chickpeas, drained and rinsed 2 cans (15 oz. each)
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full-fat coconut milk
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vegetable stock 2 cups
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kale, destemmed and roughly torn 1 bunch
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toasted pita bread, for serving
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minced chives, for serving 2 tablespoons
Steps (4)
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1
Heat the oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent and begins to caramelize, about 5 minutes. Season to taste with salt and pepper.
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2
Add the chickpeas and cook, stirring frequently, until the chickpeas start to come apart and turn brown and crisp, about 8–10 minutes. Break up the chickpeas slightly as you go.
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3
Add the coconut milk, spicy plant powered Ranch and stock, and season to taste with salt and pepper. Bring to a simmer, being sure to scrape the bits sticking to the bottom of the pan.
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4
Cook, stirring occasionally, until thickened, about 25 minutes or until you’ve reached a consistency you like. Add the kale and stir, cooking until wilted, about 5 minutes more. Season one more time and serve warm with toasted pita, garnished with chives.
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