Ingredients:
- 1 medium sized onion, diced
- 1 TBSP coconut oil
- 2 cloves of garlic
- 1 small knob of fresh ginger, grated
- 2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli powder or flakes
- 1 can chickpeas, thoroughly rinsed and drained
- 1 large sweet potato, peeled and diced
- 3-4 TBSP tomato paste
- 3-4 TBSP coconut cream
- Good quality salt and black pepper to taste
- 3-4 large handfuls of kale, stemmed, washed and cut into large pieces
- 1 TBSP chopped fresh parsley
Method:
- Heat coconut oil in large pan or wok. Add diced onion and sauté until translucent.
- Add garlic cloves, ginger and other spices and heat until fragrant.
- Add rinsed and drained chickpeas, sweet potato cubes, tomato paste and coconut cream.
- Cover and simmer until sweet potato is tender (about 20 minutes). Taste and add more spices if needed. Also add salt and pepper to taste.
- Add kale and simmer for another 4-5 minutes over low heat.
- Throw in fresh parsley just before serving.
- Enjoy with quinoa, millet or cauliflower rice.