quick meals: coconut miso chickpeas with kale!

There is something really magical about the combination of coconut oil and miso.  Of course, I think both of these foods go with nearly everything else on the planet too…. but seriously, together they are something altogether different.  And fantastically delicious.  And did I mention this recipe is very easy to make from pantry staples, and super healthy too?  Go forth and cook up this hearty quick meal for your loved ones.

this was made using a rare purple kale; you can use whichever is your favorite, or substitute with chard, spinach, or cabbage

coconut miso chickpeas with kale

1/2 cup sliced shallots
a handful of flaked coconut (shredded would work too)
2-3 tbsp liquid coconut oil, divided
1 tbsp red miso
black pepper to taste
1 cup cooked chickpeas (garbanzo beans)
handfuls of green delicious kale, washed and torn
lemon slices for squeezing on top, if you like

1. Saute shallots in a pan (like a cast iron) until nice and browned. Add a bit of oil if you would like, to keep things from sticking. Add in the flaked coconut and keep cooking until the coconut gets nice and brown too- it happens quickly so be careful!
2. While those are cooking, mix up the miso with the 1 tbsp of the coconut oil in a large bowl and stir until smooth. Add herbs and/or salt/pepper to taste.
3. Toss in the chickpeas into the pan and cook just to mix it all up and warm the beans; add 1 tbsp of the coconut oil to give it a little coconut coating.  Toss in your kale and stir until just wilted.
4. When the chickpea mixture is warmed thoroughly pour it into the miso mixture and toss to coat. Serve over brown rice or couscous, perhaps with a squeeze of fresh lemon! Share and Enjoy!