Creamy Chickpea & Kale Stir Fry

This is a recipe from a cooking class with Nicole, it is great to use for weekly food prep.  This stir fry is protein packed with beans & veggies, and it is oil-free.  Feel free to add any other veggies that are in season!

Ingredients:

– 4 cloves garlic

– 1 onion

– 1 can coconut milk

– 1 tsp. thyme, oregano, paprika & rosemary

– 2 bell peppers, chopped

– 1 cup green beans, 1 can/cup organic chickpeas

– 1 head kale

– 1/2 to 1 cup vegetable broth (low-sodium)

– 1 cup mushrooms

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Directions:

– Chop 4 cloves garlic.  *Do this first and let the garlic sit for 10 minutes.  Allowing the garlic to sit after chopping prevents allicin from being destroyed during cooking.  Allicin is anti-inflammatory and anti-cancer!  

– Add 1/2 cup vegetable broth to a sauté pan, and heat.  Add chopped onions, and cook for 5-10 minutes on medium (add vegetable broth as needed), stirring frequently.

– Add garlic & mushrooms, cook for another 10 minutes, stirring frequently. 

– Add coconut milk, bell peppers, green beans, chickpeas, kale, and spices.  Cook for 10-20 minutes, stirring every few minutes, until you reach the desired consistency and texture.

– If you like spicy, you can add red pepper flakes! 

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