Updated: Mar 9, 2020
250 g of chickpeas
2 big tomatoes
Red, Gold and green bell peppers( just half f each)
300 g of kale
3 tablespoon of avocado oil
3 teaspoons Tumeric powder, 3 teaspoons tandoori masala spice
Drain your chickpeas, chop your onion, tomatoes and sweet bell pepper in small cube and set aside
Dice your 2 cocoyams and boil for 15 min in salted water drain and set aside
In a large frypan heat the oil and cook your onion, tomatoes, sweet bell peppers and add your dry spices, stir it for about 4-5 min.
Add your cocoyam, your chickpeas, and the kale, stir everything together and pour your coconut milk, cover and let it simmer for 20 mn
Add salt for the taste and serve.
It is optional, when you serve you can add some pea shoot at the top