Coconut curried chickpeas with kale

Last Friday, six days before Halloween, was the epitome of autumn glory. The air was crisp, the sky was clear, intense blue, and the leaves were ablaze with the idea of warmth. It was the perfect day for Chef F’s Kindergarten class to walk across the street for a pumpkin patch field trip. Pumpkins, the beauty of fall, and rosy-cheeked five and six-year olds. What could be more idyllic, or more fleeting? Even in the morning glow, there was the sense that time would pass too fast.

I’m not meaning to be all melancholy mama…so let’s stick to the fall weather and move on to food, shall we? Within 48 hours, we were blanketed with snow. Frigid temps and icy winds made seventy degrees on Saturday felt like a dream. But you know what? The contrast was kind of magic.

How does all this relate to butternut curried chickpeas and kale? Because, this is a meal that fits and soothes whatever kind of day you fling at it. Whether you could use a little extra sunshine or something to warm up chilly evenings, this bright, fragrant dish, is packed with protein, fiber and yummy flavor. Hearty but never heavy, ORGANIC INDIA Tulsi Rooibos tea infusion balances the soothing sweetness of rich, creamy coconut milk, roasted carrots and butternut squash with a hint of spice. Superfood kale adds a layer of nutritious flavor and texture for an easy weeknight supper requiring minimal active prep…major bonus as we barrel our way into the holiday season. Enjoy!

Coconut Curried Chickpeas with Kale

1 medium butternut squash 
3 medium carrots 
1 tablespoon plus 1 teaspoon olive oil, divided (or cooking spray) 
Sea salt and black pepper to taste 
1 onion, peeled and diced 
2 garlic cloves, minced 
1 teaspoon ground cumin 
1 tablespoon ground curry powder 
1 ORGANIC India Tulsi Turmeric Rooibos tea infusion bag 
1 cup boiling water 
1 tablespoon soy or tamari sauce 
2 14-ounce cans coconut milk 
1 15-ounce can of chickpeas, rinsed and drained 
2 cups chopped kale, fresh or frozen (about 5 ounces) 
Chopped cilantro to serve 

1. Preheat the oven to 400°F.
   
   
   
   

2. Peel and chop the butternut squash and carrots. Place into a bowl with 1 Tablespoon olive oil (or a light coating of cooking spray), salt and black pepper to taste, and toss together until the vegetables are coated in the oil and spices.
   
   
   

3. Place the vegetables onto a foil-lined baking tray and roast for 35 minutes, or until golden.
   
   
   

4. While the vegetables are cooking, lightly sauté the chopped onion, garlic, cumin and curry powder in the remaining teaspoon olive oil (or cooking spray) in a large skillet or saucepan until the onions are softened, stirring constantly. Remove from heat.
   
   
   

5. Steep the ORGANIC INDIA Tulsi Turmeric Rooibos tea infusion bag in 1 cup boiled water for ten minutes.
   
   
   

6. When all the vegetables are ready, transfer to a blender — add tea, soy sauce, and coconut milk. Puree until smooth. Process in batches if needed.
   
   
   

7. Return sauce to skillet and add chickpeas and kale. Heat until warmed through. Serve with basmati rice or quinoa. Garnish with chopped cilantro and lime wedges. Enjoy!