African Curried Chickpea Stew

• 1/2 cups Dried Chickpeas, Soaked Overnight
• 1 cup Quinoa
• 3 cups Water
• 2 Tablespoons Olive Oil
• 1 Medium Onion, Diced
• 1 Medium Red Bell Pepper, Stem And Seeds Removed, Diced
• 2 cloves Garlic, Minced
• 3 cups Vegetable Broth
• 2 Tomatoes, Diced
• 1 Tablespoon Curry Powder
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• Freshly Ground Black Pepper, To Taste
• 1 pound Kale, Roughly Chopped
• 1 can (14 Oz. Size) Light Coconut Milk

1. 1. Drain the chickpeas that you soaked overnight. Place in a medium pot and cover with fresh water until the water is about an inch higher than the chickpeas. Bring to a boil. Cover and simmer for 40 minutes or until chickpeas are tender. Drain and set aside.
2. 2. Place the quinoa and listed amount of water in a small pot. Bring to a boil, then cover and simmer for 20 minutes or until done. Fluff with fork and set aside.
3. 3. While the quinoa is cooking, heat oil in a stockpot over medium heat. Add the onions and red pepper and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for one minute more.
4. 4. Add the broth, tomatoes, chickpeas, curry powder, ginger, salt, and a few grinds of pepper to the stockpot. Bring to a boil over high heat. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally. Add the kale and stir until wilted.
5. 5. Add the coconut milk and quinoa and cook, stirring occasionally, until it is heated through. Season with salt, pepper, and curry powder to taste.
6. Adapted from Eats Well With Others who adapted from The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics.

dried chickpeas, quinoa, water, olive oil, onion, red bell pepper, garlic, vegetable broth, tomatoes, curry, ground ginger, salt, freshly ground black pepper, light coconut milk

Taken from tastykitchen.com/recipes/soups/african-curried-chickpea-stew/ (may not work)