I had such a nice weekend: it finally snowed so I was home most of the time hanging out with my family, and had a chance to clean and organize a bunch of areas in my house that desperately needed attention. I also got to cook a couple of delicious new dishes.

coconut chickpeas with kale

These wonderful Chickpeas with Delicata Squash, Kale, and Coconut Milk were adapted from the recipe for Chickpeas with Pumpkin, Lemongrass and Cilantro, which can be found in the lovely book Tender: A Cook and His Vegetable Patch by Nigel Slater.

I think it’s an exquisite vegan meal: not quite a soup or stew, since there’s only one cup of coconut milk and a smaller amount of water here (and the liquids mostly cook off). The chickpeas and vegetables have a silky texture and wonderful coconut flavor, spicy from the fresh chiles but not too spicy, and not at all complicated, since I did not raid my spice rack to make this dish like I sometimes do.

If you prefer a “soupier” meal, you can certainly double the amount of the coconut milk and add more water; if you prefer a more complex flavor profile, herbs/spices that would be nice here include lemongrass, kaffir lime leaves, ground cardamon, coriander, and tumeric. I served this over short grain brown rice, but I think quinoa would be great, too.

The quick chile sauce is optional, but highly recommended: it really makes the dish shine. Please don’t skip the fresh lime juice, though- you’ll love how its acidity balances out the sweet, rich coconut milk.

Recipe for Chickpeas with Delicata Squash, Kale, and Coconut Milk

Yield: Serves 3-4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

*2 tablespoons organic coconut oil
*1 large onion, peeled and chopped
*5 cloves garlic, peeled and minced
*2 teaspoons peeled and minced ginger
*1 hot red chile, chopped
*1 delicata squash, peeled and chopped (about 2 cups)
*2 organic carrots, scrubbed and chopped
*one 15 ounce jar of canned organic chickpeas, rinsed and drained (or use 2 cups chickpeas that have been soaked overnight and cooked until tender
*1 cup of organic coconut milk, well stirred
*1/2 cup water
*2 tablespoons organic dark brown sugar
*1 handful Tuscan or other kale, torn into bite-size pieces
*1 handful of minced cilantro
*fresh lime juice, for garnish
*optional garnish- 1 hot red chile, minced and mixed with 1 tablespoon rice vinegar and 1/2 teaspoon organic brown sugar

Directions:

1. In a cast iron or other large skillet, warm coconut oil over medium heat. Add chopped onion and cook for a minute or two.

2. Reduce heat a bit, add the garlic, ginger, and chile, and cook for another minute or two. Add the chopped squash and carrots to the pan, then add the chickpeas, the coconut milk, the water, and the brown sugar. Stir all the ingredients together in the pan, reduce the heat to low, and cook for 35-40 minutes, or until the squash and chickpeas are very tender. Add more coconut milk and/or water to the pan while cooking, if necessary, or if you desire a finished dish that's more like a stew.

3. Add the kale and the cilantro to the pan, stir everything around, and cook for another 5 minutes or so. Remove from the heat and make the chile sauce while it cools a bit.

4. To make the chile sauce, combine minced chile with rice vinegar and brown sugar in a small bowl.

5. Serve the chickpeas over cooked brown rice or quinoa, with a small spoonful of the chile sauce, and a generous squeeze of fresh lime juice on top.

Adapted from Tender: A Cook and His Vegetable Patch by Nigel Slater.

chickpeas with coconut milk and kale

 

37 Comments

  1. 1

    LiztheChef — January 23, 2012 @ 11:34 am

    This recipe feels so “you”, lovely natural ingredients, special touches of lovely herbs and spices – and vegetarian to boot. Thanks, Winnie!

  2. 2

    Brian — January 23, 2012 @ 11:47 am

    Just the kind of meal I adore whipping up this time of year!

  3. 3

    Jay @ LocalFood.me — January 23, 2012 @ 12:39 pm

    I’m in love with Nigel’s book. It’s just too amazing to be shelved among my cookbooks. Instead, it sits on the table next to the couch.

  4. 4

    Chelsea @ Naturally Sweet Recipes — January 23, 2012 @ 1:29 pm

    What a wonderful meal! This recipe looks outstanding. Love the kale and coconut milk in there, sounds awesome!

  5. 5

    Lora @cakeduchess — January 23, 2012 @ 1:54 pm

    A delicious vegetarian meal. I really love coconut milk recipes and can’t wait to make this soon.:)

  6. 6

    Bev Weidner — January 23, 2012 @ 2:52 pm

    Save some room for MY WHOLE FACE.

  7. 7

    Jenn — January 23, 2012 @ 3:16 pm

    This sounds wonderful!! And a new way for me to incorporate kale :)

  8. 8

    Nancy — January 23, 2012 @ 3:22 pm

    sounds like a fantastic anytime meal! delicata is my favorite of the winter squashes – i’m an impatient cook so i don’t even peel it, love that the skin is so tender.

  9. 9

    Dramatic Pancake — January 23, 2012 @ 4:33 pm

    What a gorgeous combination of colors and flavors! I feel like this probably tastes very complex, but I love that it doesn’t take all day to make. I will definitely be trying this – with the chile sauce, for sure!! :)

  10. 10

    Valeria — January 23, 2012 @ 5:53 pm

    lovely, colorful and conforting, plus it is seasonal, which you know I love! On another note, I found and bought some organic cold pressed flaxseed oil. Looking forward to your next post on fats usage in the kitchen!

  11. 11

    Oui, Chef — January 23, 2012 @ 9:09 pm

    I keep seeing such great recipes inspired by “Tender”, I think I need to go get me a copy. This looks lovely.

  12. 12

    Pure2raw Twins — January 23, 2012 @ 9:32 pm

    yum! that looks so delicious. we have been loving delicata squash! usually we have it as slices roasted in oven, and now we adore this idea of doing with it! thanks

  13. 13

    Jessica @ How Sweet — January 24, 2012 @ 7:33 am

    I love all things coconut milk – this sounds delicious.

  14. 14

    Lauren — January 24, 2012 @ 10:47 am

    Thanks for the perfect dinner tonight! Boy you make things easy :)

  15. 15

    Katie {Epicurean Mom Blog} — January 24, 2012 @ 7:15 pm

    Winnie, you are killing me! I adore all of these ingredients! Can’t wait to try it!

  16. 16

    Lynda - TasteFood — January 24, 2012 @ 8:51 pm

    This is so pretty – I knew before clicking the link the photos would be lovely. What a wonderfully sumptuous yet healthy recipe.

  17. 17

    Amy — January 25, 2012 @ 1:29 pm

    I absolutely love chickpeas and coconut milk so this recipe is a win-win for me. Thanks for sharing! I will be making this sometime soon!

  18. 18

    Sandi — January 25, 2012 @ 1:55 pm

    Thanks for the heads up on Nigel Slater’s book – looks awesome & I just ordered it!!

  19. 19

    Sylvie @ Gourmande in the Kitchen — January 26, 2012 @ 1:45 am

    Beautiful combination of flavors! I’ve been really enjoying all things coconut lately.

  20. 20

    Gluten Free — January 27, 2012 @ 4:43 am

    This is really very useful book. There are lots of recipes to be learnt that can be found in the book. I am going to buy it soon. Thank for letting me know about this book.

  21. 21

    Jayne — January 27, 2012 @ 12:41 pm

    Yum! I love kale, chickpeas, coconut milk – this is perfection in a bowl for me! Thanks for sharing this recipe!

  22. 22

    Kristi Rimkus — January 29, 2012 @ 11:27 am

    I love colorful meals – they mean healthy and delicious to me!

  23. 23

    Diana Walker — January 29, 2012 @ 12:13 pm

    This looks so healthy, and I love all the vibrant different colors of the vegetables. Can’t wait to try it – thanks for sharing! Diana

  24. 24

    Tiffany Youngren — January 31, 2012 @ 12:21 pm

    This is so beautiful, and looks like a delicious recipe. I cannot wait to try it!

    ~ Tiffany

    Transfer of Health
    Healthy Recipes and How to Feel Good

  25. 25

    52 Ways to Eat Kale | Gluten-Free + Dairy-Free Recipes with Natural Foods | Daily Bites — February 27, 2012 @ 12:13 pm

    [...] Chickpeas with Delicata Squash, Kale, & Coconut Milk from Healthy Green Kitchen [...]

  26. 26

    52 Ways to Eat Kale « tinyteehealthbits — March 10, 2012 @ 2:33 pm

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    Chickpeas with Delicata Squash, Kale, and Coconut Milk ~ Via Healthy Green Kitchen :: Inspired Coast — March 19, 2012 @ 2:31 pm

    [...] broader goal of healthy living.  I’ll be coming back to her for more inspiration for sure. Head over to her site for the recipe.  Enjoy! Categories : eat, [...]

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    Chickpeas with Delicata Squash, Kale, and Coconut Milk ~ Via Healthy Green Kitchen :: Inspired Coast — March 31, 2012 @ 11:38 am

    [...] broader goal of healthy living.  I’ll be coming back to her for more inspiration for sure. Head over to her site for the recipe.  [...]

  29. 29

    Katie — June 20, 2012 @ 9:00 pm

    Made this last night for dinner (but with butternut…It’s what I could find!) and LOVED it! Thank you so much!

  30. 30

    Chickpeas with Delicata Squash, Kale, and Coconut Milk ~ Via Healthy Green Kitchen — October 11, 2012 @ 7:42 pm

    [...] broader goal of healthy living.  I’ll be coming back to her for more inspiration for sure. Head over to her site for the recipe.  Enjoy! /* CarenMore Posts CommentsPowered by Facebook [...]

  31. 31

    We Collard You a Bountiful Local Box — October 23, 2012 @ 2:01 pm

    [...] Two: In this vegan recipe, cilantro pairs with kale, coconut milk, winter squash and chickpeas for a complex yet easy to make [...]

  32. 32

    Lior — April 1, 2013 @ 2:20 pm

    This looks delicious, and I will be making it this week!
    I have only one problem with the recipe (and I will fix it myself when making it), and that is how come you are calling for everything fresh, but the chickpeas are canned? It is proved by large researches, that cancer has a very strong connection to not only processed foods that contain all sorts of ingredients that should not be in them, but also to caned foods in general. Even if those foods do not contain any preserves or whatever els that might be found in some canned brands.
    Instead – soak dried beans/chickpeas for 8 – 24 hours. Then cook them in a slow cooker, in a regular pot or in a pressure pot. Time will be different between the different cooking options. You can make big batches and freeze in portions – with or without liquid.

  33. 33

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  34. 34

    Renee Roush — November 9, 2013 @ 7:05 am

    I’d love to make this during the long weekend! Bought a delicata squash yesterday and am dying to dig in. For the coconut milk here, is it the kind in the can or the kind that you sub for cow’s milk?

  35. 35

    Michelle G. — December 8, 2013 @ 7:17 pm

    This dish was wonderful! I made it this morning for my book club annual holiday potluck lunch. While it was one of many dishes as part of a massive buffet, there was only a spoonful left at the end of the gathering! The chili sauce and lime were flavorful additions.

  36. 36

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