Braised Coconut, Kale & Chickpeas with Lemon

I found this wonderful recipe on thekitchn.com and made it today to bring to work for lunch this week.

I never thought I’d be the person who brings their lunch to work, but I’ve gotten it down to a science. I choose a recipe and go shopping for groceries on Friday. On Sunday I cook a dish and then pack it into 4 tupperwares and line them up like little soldiers in the fridge. That’s it! Lunch is served. This saves me money, saves me time during the workday, and allows me to enjoy a nutritious meal all week. I like being able to choose organic veggies and control things like the amount of added salt and oil in my meals.

Oh and I only make 4 servings because I usually work from home on Friday but I like that model anyhow – you might get tired of the same meal 4 days in a row, so you could do a Friday funday and buy lunch that day.

I made some changes to simplify the kitchn.com recipe, here’s my version below:

Braised Coconut Kale & Chickpeas with Lemon

2 tsp oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tbsp grated ginger, from a 3-inch piece
Dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound chopped kale
1 cup coconut milk
1/2 tsp salt, or to taste
1/2 tsp ground ginger
1 large lemon, juiced (about 2 tablespoons juice)

1. Heat the oil in a heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
2. Add the garlic, ginger and red pepper, if using. Cook for 3 minutes, stirring frequently.
3. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
4. Toss in the kale, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
5. When all the kale has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

I cooked up a pot of rice and served the chickpeas dish over rice, put my tupperwares in the fridge, washed the dishes and now I’m enjoying a huge sense of accomplishment!

Happy Sunday!
Kerry