1 bunch lacinato kale, stems removed, cut into bite-size pieces
Juice of 1/2 lime
1/2 cup unsweetened flaked coconut
2 teaspoons black mustard seeds
Categories
Dinner
Soup
Steps
Drain soaked chickpeas, measure out 500 grams (about 3 cups), and set aside. Store any remaining chickpeas in the fridge for another use.
Using the saute function, warm coconut oil on high in an Instant Pot. When it’s hot, stir in garlic, onion, ginger a pinch of salt and a few turns of black pepper. Cook, stirring occasionally, until soft (about 5 minutes). Add turmeric, red pepper flakes and chickpeas, then cook, stirring frequently, just until you start seeing some brown bits form on the bottom of the pan (about 5 minutes).
Add coconut milk and stock, then scrape up any brown bits that formed on the bottom of the pot. Stir in 1 teaspoon salt, cover and cook on high pressure for 15 minutes. Allow the pressure to release naturally, then return the pot to the saute function. Using a wooden spoon, smash some of the chickpeas along the side of the pot, then stir in kale. Cook until the greens wilt and soften (about 5 minutes). Stir in lime juice, then season to taste with salt and pepper.
While the stew is cooking, prepare the topping. Add coconut to a medium skillet over medium heat, and toast, stirring occasionally, until just golden at the edges (2 to 3 minutes). Stir in the mustard seeds and cook for 1 minute more.
To serve, ladle soup into a bowl, then top with a dollop of labneh, fresh cilantro leaves and a sprinkling of toasted coconut and mustard seeds.
Reviews
Anna on 2021-04-05 (5 stars): Even the kids liked this recipe! This was tasty and easy to make. Making it again with lite coconut milk because that's all we have on-hand.
Chelsea on 2020-06-28 (5 stars): This was delicious and easy to make! I cooked it for my boyfriend who loves curries and it was such a hit he asked me to make again the next day. I used canned garbanzo beans and made it in the Dutch Oven on the stovetop because we don't have a slow cooker. It was fantastic! I recommended it to my sister who is a vegetarian and is a working mom. It would be perfect as an easy, healthy and yummy meal for anyone.
Lesley on 2020-02-18 (5 stars): Hey ~ I've made this recipe many times on the stovetop (and it can be messy!) Just made it in the Instant Pot and, hands down, LOVE making it this way! Same deliciousness & no mess (outside the pot, of course). TY SO MUCH for this, Brandon. Lesley?
Julie Page on 2020-01-31 (5 stars): Amazing! Enjoyed so much.....will make again.
Thanks, Julie
Linsey on 2020-01-04 (5 stars): It is beautiful and delicious! I added too much on the red pepper flakes. Making it a little too hot for me, but hoping to reduce the heat with more coconut milk and lemon juice.
Ann on 2019-11-11 (5 stars): I'm new to both Instant Pot cooking and Alison Roman's recipes. I made this exactly as described and it was delicious, rich and comforting. Thank you Brandon for the adaptation! I used vegetable broth to keep it vegan. I think Alison's original recipe on the stovetop would in fact be faster (given the IP's time to come up to pressure, then release pressure), but right now I don't have a stovetop to work with so this was perfect for me. For the quantity of chickpeas, I suggest just using 300 g (or a scant 1.75 cups) of dried chickpeas. For me, after 12 hours soaking that equaled 3 cups soaked - by the time I was ready to cook, it was more like 4 cups but didn't really matter to the finished recipe. I don't know what I'd do with less than a cup of soaked but not cooked chickpeas. Once the turmeric is in, you might not want to use a wooden spoon as it will of course stain.
