Here is a vegan recipe for you to try this week. Spicy Thai Kale and Garbanzo Beans is one of my favorite non-Mexican ethnic recipes. Mexican food is my absolute favorite, but I’m trying to branch out and use more Thai and Indian dishes. This is one of my favorites! Give it a try and let me know how you like it. Don’t just feed your body … nourish it! This recipe is from “Whole Food American Favorites.”
Spicy Thai Kale and Garbanzo Beans
1/2 cup short grain brown rice
1 onion, finely chopped
1 tablespoon minced fresh ginger
1/2 cup canned or bottled diced green chilies
8 oz. kale, finely chopped (about 1 bunch)
1 cup water
2 cups chopped cremini mushrooms
2 cups cooked garbanzo beans
2 teaspoons chili powder
1 14-oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes.
Water sauté onion and ginger for 3 minutes. Add green chilies, chopped kale, and water. Bring to a boil, lower heat to medium, and cook 5 minutes.
Stir in mushrooms, beans, chili powder, and tomatoes, and continue to cook until kale is tender.
Stir in peanut butter. Salt to taste.
