Vegan Tomato Chickpea + Kale "Stew"

Move. Nourish. Wander. Those are three principles I live by. In life, we discover ourselves through human movement as well as when trekking abroad. In order to live a healthy life, whole-foods nourishment is key. Outside of America, ancient cultures tend to eat closer to nature, consuming more whole foods that fuel the body for the present season. 

April is one of the most beautiful months in Seattle. The cherry blossoms are in bloom, while the trees bud with leaves. But, if one thing is for certain, April showers do bring May flowers. The weather is often gloomy, rainy and chilly in April. So heartier meals and warm soups are necessary to make it through the dreary month. 

With a bit of warmth from the cherry blossoms and spices, nourish yourself this spring to ignite the inner fire that resides within you. Spring is the season of rebirth, and seeds planted in the ground germinate with warmth. Warmth is makes us grow and attract good things in life. Stay healthy and warm, and I hope you enjoy this "stew." 

Vegan Tomato Chickpea + Kale "Stew"
Prep Time: 5-7 minutes
Cook Time: 20ish minutes

Ingredients:
2 cans of chickpeas, drained and washed
1 14.5 oz. can diced tomatoes
1.5 cups kale, chopped
1 can coconut milk (see directions below)
1.5 tbsp olive oil
2 garlic cloves, chopped
1 shallot, chopped (or appox. 1/4 cup onion)
2 tbsp tomato paste
1 1/4 tsp oregano
1 1/4 tsp cumin
1/2 tsp salt
1/4 tsp paprika
1/4 + 1/8 tsp basil
1/4 tsp pepper
1/8 tsp cinnamon
1/4 cup cilantro

Directions:
Cook the shallot and garlic with the olive oil in a deep or pot for several minutes (or until fragrant). Add the tomato paste and spices and continuously mix, cooking for 1-2 minutes. Add the diced tomatoes and kale, continuously mixing for 1-2 minutes. Add the coconut milk, one half to one cup at a time, based on your preference in taste and creaminess. Use between 1-2 cups (1 can is equivalent to 2 cup).  

Simmer until fragrant and the kale is cooked down. Add the cilantro, mix, and remove from heat. 

Serve over rice or quinoa if desired. 

Let's Connect! Check out my other recipes below! 

Vegan & Gluten Free Apple Cherry (Blossom) Almond Bread

Vegan Unstuffed Cabbage

Vegan Creamy Garlic Butter Asparagus Orzo

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