Benefits:
Chickpeas provide plant-based protein and zinc to promote skin repair. Kale is rich in vitamin K and antioxidants that reduce inflammation and redness. Sun-dried tomatoes are packed with lycopene, which helps fight UV damage and improve overall radiance. Coconut milk hydrates the skin from within.
Skin Concern: Dehydrated skin, redness, loss of elasticity
Prep Time: 30 minutes | Serves: 2
Ingredients:
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1 tbsp olive oil
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1/2 yellow onion, diced
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2 garlic cloves, minced
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1/2 tsp dried thyme
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1/4 tsp chili flakes (optional)
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1 cup canned chickpeas, drained and rinsed
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1 1/2 cups vegetable broth
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1/2 cup full-fat coconut milk
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1/4 cup sun-dried tomatoes, chopped
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2 cups chopped kale, stems removed
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Sea salt and black pepper to taste
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Optional: lemon zest for garnish
Instructions:
Heat olive oil in a saucepan over medium heat. Add the diced onion and cook for about 5 minutes until translucent, then stir in the garlic, thyme, and chili flakes.
Add chickpeas, vegetable broth, and sun-dried tomatoes to the pot and bring to a gentle simmer. Cook for 10 minutes.
Stir in the coconut milk and chopped kale, and let it simmer for another 5–7 minutes until the kale is tender.
Season with salt and pepper to taste. Serve warm and garnish with lemon zest if desired.
Shopping Tips:
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Chickpeas: Look for BPA-free canned chickpeas or soak and cook dried ones for maximum nutrient retention.
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Sun-Dried Tomatoes: Choose oil-packed varieties without added sugars or preservatives.
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Kale: Lacinato (dino) kale is more tender than curly kale and works beautifully in stews.
Cooking Tips:
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For a thicker consistency, mash a few chickpeas into the broth before serving.
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A splash of white wine or a sprinkle of nutritional yeast adds savory depth.
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Store leftovers in the fridge for up to 4 days; flavors develop even more overnight.
This cozy, plant-based stew feels indulgent while delivering deep hydration and anti-inflammatory support to your skin—perfect for a Sunday wind-down ritual.
