Chickpea Kale Curry

Delicious plain or over brown rice or quinoa.


  • 4 cups cooked chickpeas (a.k.a garbanzo beans)
  • 1 cup kale (any variety), de-­stemmed and thinly sliced 1 cup chopped tomato
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon sea salt
  • 2 tablespoons Coco’Mon™ Curry Coconut Oil
  • 2 tablespoons Coco’Mon™ Original Coconut Oil
  • 1⁄4 cup fresh lemon juice
  • 4 large cloves garlic, minced or pressed


1. Combine the chickpeas, kale, tomato, ginger, and salt in a medium pan and warm over medium-­low heat, stirring often, for about 5 minutes (or until hot).

2. Reduce heat to low and stir in the oils, lemon juice, and garlic. Stir until the oils are melted. Serve immediately.

Serves 4

From the kitchens of Tess Challis – Making Radiant Health Delicious