Made with chickpeas, tarragon, and kale, this aromatic one-pan dish is sure to comfort you on cold evenings.
Ingredients
- 200 g chickpea rice
- 1 tin chickpeas 400g, drained
- 2 tbsp unsalted vegan butter
- 3 cloves garlic sliced
- 100 g curly kale roughly chopped
- 2 tbsp fresh tarragon leaves chopped
- 200 ml vegetable broth
- 1 tbsp lemon juice
- 2 tbsp coconut yoghurt
- Salt and pepper to taste
- Chili flakes for garnish optional
Instructions
- Prepare the chickpea rice according to packaging instructions, then set aside.
- In a large skillet over medium heat, melt the vegan better and sauté the sliced garlic for 1-2 minutes or until fragrant. Add the drained chickpeas to the pan with the garlic-infused butter and stir gently, allowing the chickpeas to absorb the flavors for 4-5 minutes.
- Add the chopped kale to the pan, allowing 2-3 minutes for the leaves to wilt before adding the fresh tarragon.
- Add the cooked chickpea rice to the skillet and pour in the vegetable broth, whilst stirring. Heat through for about 2-3 minutes whilst stirring continuously.
- Stir through the lemon juice, then remove from the heat and stir in the coconut yoghurt.
- Season to taste with salt and pepper and serve hot with a sprinkle of fresh tarragon & chili flakes (optional).