Smoky Chickpeas & Kale with Grilled Naan

  • 1 tsp liquid smoke
  • 1 tsp water
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 tsp sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 Tblsp garam masala
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup plain coconut or almond milk
  • 4 lime wedges (optional)
  • Fresh cilantro
  • Naan
  1. Heat large pot over medium heat, add tsp of liquid smoke, tsp of water, carrots and onions and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/2 teaspoon salt, cumin, garam masala and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  2. Heat up grill to about med-high.
  3. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.   Then stir in 1/2 cup of almond milk.  Grill naan to desired degree of browness.
  4. Ladle about 1 1/4 cups bean mixture into each of 4 bowls.  Sprinkle with fresh Cilantro.  Serve with triangles of grilled naan.  Add cut lime wedges, if desired.

One response to “Smoky Chickpeas & Kale with Grilled Naan

  1. Pingback: Smoky Chickpeas, Veggies, Kale and Grilled Naan « Plant Based Diet Adventures

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