Coconut Turmeric Rice & Chickpea Kale Stew

Stew

• 1/2 white onion

• 3 cloves minced garlic 

• 2 dried chili peppers

• 1 red pepper

• 1 teaspoon cumin seeds

• 4 sprigs thyme

• 2 bayleaves

• 6 ounces of dried chickpeas soaked and cooked

• water to cover

• 5 stalks kale

• 1 large carrot

• 6 wild mushrooms

• 10 olives and brine

• juice one lime

• 1 teaspoons sea salt 

Rice

• 2 cups jasmine rice

• 1 cup coconut milk

• 1 cup water

• 1 teaspoon turmeric

• pinch of sea salt

In a sauce pan frying pan cook sliced onions, garlic, red pepper, kale, carrot, mushrooms in little bit of water. Add spices, herbs and olives. Pour in soaked chickpeas and cover with water. Bring to boil and then simmer for 30 minutes.  

To cook the rice, add rice, coconut milk, water turmeric and salt to a sauce pan and bring to boil. Stir ever few minutes. Reduce to simmer and cook for 10 minutes. When rice is cooked serve with stew and drizzle of lime juice.