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Coconut Braised Chickpeas with Sun-Dried Tomatoes

This tasty recipe comes from registered dietitian Kristin Hall of Energize Nutrition


  • 1 Tbsp (15 mL) canola oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) fresh ginger, minced
  • 2 tsp (10 mL) curry powder
  • 2/3 cup (150 mL) sun-dried tomatoes, drained & chopped
  • 1 can (19 oz/540 mL) chickpeas, drained & rinsed
  • 2 cups (500 mL) spinach or kale, removed from stalk & roughly chopped
  • 1 can (14 oz/400 mL) coconut milk
  • 1 lime, juice & zest
  • salt & pepper to taste


Heat oil in a large Dutch oven, over medium heat. Sweat the onions for 10 minutes or until translucent. Once softened, add the garlic, ginger and curry powder, and cook for 30 seconds, allowing to bloom.

Add in the sun-dried tomatoes. If you want a bit of heat in the background, add in a pinch of chili flakes.

Add in the chickpeas and stir. Allow chickpeas to fry for 2-3 minutes to add in colour. Add in kale and allow to wilt.

Add in coconut milk, lime juice and zest. Taste.

Serve in a bowl immediately.

Enjoy as a grain bowl

Mix together rice, a layer of vegetables (combination of raw and cooked green or red peppers, carrots, snap peas, corn, mushrooms, apples, dried fruit), lean protein, nuts, seeds, dressings or sauces and seasoning.

Recipe provided by Kristyn Hall MSc, RD, owner of Energize Nutrition (formerly Nutrition and Culinary Solutions).

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