Lemon Coconut Chickpeas and Kale with Sun-Dried Tomatoes

November 3, 2017

After both of my kids were born, I was tremendously fortunate to have friends and students bring us food so that we weren’t just eating peanut butter straight from the jar for days on end.

This meal was so delicious, I asked the lovely human who brought it to us for the recipe. After making it a few times, I tweaked it to not only be a little simpler to make but also more family friendly (read: less spicy).

This meal is not only ridiculously easy to make, but it’s also a perfect meal that you can throw together in the morning and have ready to eat when you get home from work. It’s a staple in our house from later summer through winter. And there are never leftovers.

Lemon Coconut Chickpeas and Kale with Sun Dried Tomatoes

adapted from this recipe on the Kitchen blog

Serves 4


1 Tbs coconut oil

1 small onion, diced

2 large cloves of garlic, minced

1 piece of ginger, peeled and minced (should be about 1 Tbs)

1 cup of sun dried tomatoes, chopped into bite size pieces

1.5 cups cooked chickpeas (about 1 15oz can)

2 Tbs lemon juice

4 cups kale, torn into bite-size pieces

1 can coconut milk (full fat, please!)

salt and pepper to taste

4 baked sweet potatoes, medium size ***


Heat oil in large pot. Add in the onions. Coat with the oil, cooking until translucent. Add in the garlic, ginger, and sun-dried tomatoes. Cook for another 30 seconds, stirring well.

Next, add in the chickpeas. Stir well to coat with the onions, garlic, ginger, and tomatoes. Cook for about 5-10 minutes, until they start to brown slightly. They’ll look a bit more golden.

Then add in the kale in small batches, a handful at a time. When one batch turns bright green and wilts, add in the next batch. Once all of the kale is in, add in the coconut milk. With heat at medium-low, cook for another 5 minutes, tops.

Remove from heat and cool, slightly. Add in the lemon juice and salt/pepper.

Serve over the baked sweet potato and enjoy!

***I bake the sweet potatoes first thing in the morning and just let them sit until I’m ready to eat the meal. To make your easy baked sweet potatoes, preheat oven to 400 degrees. Slice your potato down the middle, but don’t cut all the way through. Then make slices across, although not all the way through. Coat with a small amount of coconut oil and wrap in aluminum foil. Cook for 25 minutes or until soft. Turn off the oven and leave there until ready to serve meal


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