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Spicy chickpeas with kale and coconut
Ingredients
  • 60ml extra-virgin olive oil
  • 1 tsp toasted sesame oil or sesame-chilli oil
  • 1 tbsp tamari or soy sauce
  • 310g chopped curly kale, stems trimmed and ribs removed
  • 55g unsweetened shredded large-flake coconut
  • 40g nutritional yeast
  • 1 tin chickpeas, drained and rinsed
  • 400g cooked quinoa or brown rice
  • 1 ripe avocado, thinly sliced
  • salted garlic yoghurt (recipe below)
Steps
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