Rate this recipe!
| Servings |
people
|
Ingredients
- coconut oil for cooking
- 1 15oz can chickpeas drained and rinsed
- 1 small sweet yellow onion chopped
- 1 clove garlic chopped
- 1 cup kale chopped
- 1 green onion chopped
- 1 tbsp nutritional yeast
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup cooked white or brown rice (or quinoa if preferred)
- tahini for serving
- shredded cheese (optional)
Ingredients
|
Rate this recipe!
|
Instructions
- Start by adding the coconut oil to a skillet along with the chickpeas, onion, garlic, and kale over medium heat. Saute for 5 minutes.
- Remove from heat and add the green onion, nutritional yeast, turmeric, cinnamon, and sea salt. Mix well.
- Divide into two servings and serve over a bowl of cooked rice and drizzle with tahini.
- Enjoy with a sprinkle of shredded cheese if desired.
Loved this and so quick and easy for a lunch time x
So glad you enjoyed this recipe, Jackie!
Love this! Will be making again and again!
Love hearing this, Penny!!
Where can I find nutritional information on the recipes?
Hi Veronica – thank you for your message and your feedback. We currently don’t include calorie counts or nutritional values for our recipes so that we can focus more on the ingredients and the way they make us feel and how they nourish our bodies. But we are always open to suggestions for how we can continue to best serve our community – please feel free to share feedback here or with our member support team anytime at [email protected]. In the meantime, we hope you find some recipes that you enjoy! ❤️
I’m not familiar with nutritional yeast. Is it a powder and can it be found easily at a grocery store or do I get it at a health market?
Braggs makes one and if you are at a traditional grocery store sometimes they have an aisle with health food options and I have found a small Braggs section that includes it.
why do you use coconut oil?
Hi there! Coconut oil has been shown to help with reducing inflammation (and our recipes focus on inflammatory ingredients) – however, you are more than welcome to substitute with another oil if you prefer. ?
My vegan husband enjoyed this too!!
Woohoo! That’s great to hear, Karen! ??
I made this for breakfast and really liked it! I had some leftover chopped green and red cabbage, so I used that in place of the kale. I’ll try kale next time because there will totally be lots of next times with this recipe!
That sounds great! So happy you liked this one!
I usually tweak recipes because cooking is my thing! But I made this as is and completely loved it!
Hi, this recipe sounds great, especially because I love chickpeas. I just wanted to ask if there is a particular reason why you add turmeric at the end and don’t cook it. When I cook Indian food I’m used to always at least heating the spices to have their smell and flavour come out more. Is there a health benefit to adding them at the end without heating? Thanks for the answer and the inspiration!
LOVE this recipe!!! Easy!
LOVE this recipe. I make it once/week and the best part: EASY AND FAST AND YUMMY!
Just made this and substituted chopped spinach for the kale. I added cooked red rice to the pan at the end and sautéed it all together. My husband commented “something smells really good!!” It IS good, threw it together in 10 minutes!
Hooray! Thanks for sharing your positive feedback on this recipe, Diane!