Beans + greens are cheap superfoods, promoting gut health and consequently vibrant overall health.
Did you know that leafy greens are a fantastic source of vitamins and minerals like magnesium as well as types of sugars that nourish the friendly bugs in our microbiome?!!
Magnesium helps our bodies repair DNA damage among several other important functions.
Our friendly gut bugs regulate inflammation, our immune system, mood, metabolic health and so much more.
I could go on and on but let’s eat!
RECIPE
Yield
serves 4
Ingredients
- one finely chopped or puréed onion
- 1.5 tbsp avocado oil
- 2-3 minced garlic cloves
- 1 tsp minced ginger
- 1 tsp turmeric
- 1 tsp sweet paprika
- 2 tsp coriander
- pinch black pepper
- a pinch or two of cayenne
- 1 tbsp tomato paste
- 1 can of coconut milk
- 1 tsp tamarind paste (or lime juice)
- 4 cups of your favorite leafy greens (collards, kale, spinach, chard….)
- 1 can of drained and rinsed chickpeas
- cilantro
- Salt
Method
Sauté the pureed onion in avocado oil on medium heat for 5 minutes.
Add minced garlic cloves and minced ginger and sauté for a minute.
Add turmeric, sweet paprika, coriander, black pepper and cayenne if you like some heat and sauté for a minute.
Add tomato paste and sauté for a minute.
Add puréed tomatoes and saute for 5 minutes until everything comes together.
Stir in coconut milk, tamarind paste, leafy greens and drained and rinsed chickpeas.
Simmer for 10-20 minutes until everything is well integrated and cooked through.
Adjust the salt, top with cilantro and serve.
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