Coconut Creamed Kale with Sundried Tomatoes + Crispy Chickpeas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x



For the kale:

  • 1 tbsp ghee or olive oil
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch knob fresh ginger, grated
  • Zest of 1 lemon
  • 3 tsp turmeric
  • 2 tsp coriander
  • 1 tsp cardamom
  • 1/2 cup sundried tomatoes, chopped into 1/4 inch pieces
  • 2 bunches tuscan kale, de-stemmed and roughly chopped (about 8 loosely packed cups)
  • 1 15-oz can coconut milk, preferably full fat and free of gums (I like this one)
  • Juice of 1 lemon (about 3 tbsp)
  • Sea salt and freshly ground pepper

 For the chickpeas:

  • 1 15-oz can chickpeas, drained, rinsed and patted dry
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • Sea salt and freshly ground pepper
  • 2 tsp extra virgin olive oil

 To serve: brown rice, toasted sourdough bread or grain of choice; yogurt (coconut yogurt is particularly nice here); fresh greens and herbs, such as mint and cilantro. 



  1. Preheat oven to 425°
  2. In a large pot, heat ghee or olive oil over medium heat. Add shallots and cook until fragrant and softened, about 3 minutes. Add garlic, ginger, lemon zest, spices and a pinch of salt and pepper. Saute for about 2 more minutes. Stir in the sundried tomatoes and kale, adding more ghee or oil if the pot becomes dry. Season with a generous pinch of salt and pepper.
  3. Saute the kale for about 5 minutes, until it starts to soften. Add coconut milk and the juice of 1/2 of the lemon. Bring to a boil, stirring frequently. Reduce heat to low, cover pot and cook for about 15 minutes.
  4. Meanwhile, cook the chickpeas. Place chickpeas on a small baking sheet. Toss with olive oil, spices and salt and pepper. Bake for about 20-25 minutes until chickpeas are crispy and slightly browned.
  5. Remove kale from heat and stir in the remaining lemon juice. Taste for seasoning and add more salt, pepper and lemon juice, if desired.
  6. Serve kale over brown rice, crusty bread or grain of choice. Top with the crispy chickpeas, yogurt and fresh herbs or greens. I like a sprinkle of mint or cilantro. Enjoy!