Spiced Chickpea Stew with Kale & Tempeh

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Spiced Chickpea Stew with Kale & Tempeh

This stew is a big calcium boost packed with flavor using the power of kale & tempeh!

Ingredients

• 1 8 oz Tootie's Tempeh (we used the curry seasoned), cut into bites
• 2 Tbsp avocado oil (for the tempeh)
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, diced
• 1 (2-inch) peice ginger, finely chopped
• Salt and pepper
• 1 1/2 tsp ground turmeric, plus more for serving
• 1 tsp red-pepper flakes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 (15 oz) cans full-fat coconut milk
• 2 cups vegetable broth
• 1 bunch kale, torn into bite-size pieces
• 1 cup mint leaves or cilantro
• vegan yogurt, for serving (optional)
• Toasted pita or other flatbread (optional)

Instructions

1. In a skillet, saute the tempeh in avocado oil til crispy. Set aside.
2. In a large pot, saute garlic, oinion & ginger in the olive oil. Add salt and pepper, and cook until onion is translucent and starts to brown a little on the edges, 3 to 5 minutes.
3. Add the turmeric, red-pepper flakes, chickpeas, and season with salt and pepper. Cook stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned, 8 to 10 minutes.
4. Remove about a cup of chickpeas and set aside for garnish.
5. using a wooden spoon or fork, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew).
6. Add the coconut milk and veggie broth, and season with salt and pepper.
7. Bring to a simmer, stirring occasionally, until the stew has thickened, 30-35 minutes.
8. Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, around 5 minutes.
9. Add the tempeh back in and cook for another 2 minutes. Season again with salt and pepper.
10. Divide among bowls and top with mint or cilantro, reserved chickpeas, a drizzle of olive oil and top with yogurt, dusted with turmeric, with toasted pita or preferred bread on the side. Enjoy!

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