📝 Ingredients (Serves 3–4)

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth (or water)
• 4 cups chopped kale (curly or lacinato)
• Juice of ½ a lemon
• Salt & pepper to taste
• Optional: pinch of chili flakes or chopped fresh parsley for garnish

👩‍🍳 Instructions

1. In a large saucepan, warm the olive oil over medium heat. Once shimmering, add the finely chopped onion. Sauté for about 5–6 minutes, stirring often, until the onion turns soft and translucent.
2. Add in the minced garlic, turmeric, and cumin. Stir frequently for 1 minute until your kitchen smells warm and earthy. This step helps the spices bloom and build flavor in the base.
3. Pour in the chickpeas, creamy coconut milk, and the vegetable broth. Stir to combine and raise the heat just slightly until the stew begins to bubble gently. Let it simmer uncovered for 10–12 minutes, stirring occasionally as the flavors deepen and the liquid thickens.
4. Fold in the chopped kale. Simmer for another 5–7 minutes until the kale is wilted, tender, but still beautifully green. Taste and season with a generous pinch of salt and black pepper.
5. Just before serving, squeeze in the fresh lemon juice to brighten the whole dish. If you’re feeling bold, top each bowl with a sprinkle of chili flakes or a touch of fresh parsley.
6. Serve warm with crusty whole grain bread or brown rice. Let every bite remind you that longevity and satisfaction can absolutely go hand-in-hand.

📊 Nutrition Info (per serving, 1 of 4)

• Calories: ~310
• Protein: 10g
• Fat: 18g (mostly from coconut & olive oil)
• Carbs: 28g
• Fiber: 7g
• Sugar: 4g (from onion & coconut milk)

*Numbers may vary depending on brand of coconut milk and broth used.