Clusters of collard greens, turmeric, chickpeas, and rice

Curried Chickpeas & Collard Greens with Turmeric Rice

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Serves 2-4

Hit the reset button with by CHLOE.’s Contributing Chef, Lauren Kretzer’s awesome recipe for a nutritional powerhouse combination of turmeric, chickpeas, and collard greens.

Ginger will keep your digestive system in tip-top shape, and onion and garlic contain awesome anti-microbial properties, so you’ll be feeling healthy and strong despite the hustle, bustle, and blustery temps that come alongside the holiday season.

TUMERIC RICE

2 cups water

1 cup uncooked brown rice, rinsed and drained

1 tsp dried turmeric powder

1 tsp extra virgin olive oil

½ tsp sea salt

CURRIED CHICKPEAS & COLLARD GREENS

1 Tbsp coconut oil

1 small onion, chopped

2 cloves garlic, minced

1” piece of ginger, peeled and minced/grated

1 can chickpeas, rinsed and drained

4 heaping cups collard greens

1 cup vegetable stock

½ cup coconut milk

1 Tbsp curry powder

½ tsp sea salt

lime wedges, for serving

TUMERIC RICE

Add water to a medium saucepan and bring to a boil. Add brown rice, turmeric, extra virgin olive oil and sea salt and immediately reduce heat to low. Let simmer, covered, for 35-40 minutes, or until liquid has been absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

CURRIED CHICKPEAS & COLLARD GREENS

While rice is cooking, heat coconut oil over medium high heat in large saucepan. Add onion, chopped and minced garlic and ginger and cook, stirring frequently, for 3-4 minutes, or until onions are translucent and garlic and ginger are fragrant.

Add chickpeas, sliced collard greens, vegetable stock, coconut milk, curry powder and sea salt to pan and stir to combine.

Lower heat to medium low and simmer for 8-10 minutes, or until collard greens are completely wilted and tender, and liquid is slightly reduced.

ASSEMBLE

Season to taste with additional sea salt, if necessary.

Divide rice equally among 2-4 bowls (depending on desired portion size) and top each with curried chickpea and collard greens.

NOTES + SERVING TIPS

Serve hot with lime wedges.

Note: Substitute kale for collard greens, if desired.