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Coconut-Kissed Greens and Chickpea Casserole

Serves 6.


    This is one-pot comfort cooking at its finest! A new twist on the classic shepherd’s pie, this casserole is sure to become a favourite midweek meal.


    Cook like a chef

    To ensure a speedy supper, it helps to take a cue from professional chefs and first organize your mise en place. A French phrase literally meaning “put in place” it refers to organizing all of your ingredients before starting to cook. Taking time to organize yourself before cooking lets you throw together dinner effortlessly and will actually save you time in the end.

    Spice savvy

    Applying heat to whole spices coaxes out their maximum flavour potential. Two of the best ways to achieve this are either to dry roast or oil fry. Each method delivers a different result. Dry roasting spices results in a deeper, toasted, and earthier flavour, while frying spices in oil tends to enhance their flavours, making them bolder and more intense.

    Make ahead

    The braised greens and chickpea mixture may be made ahead, stored in airtight container, and refrigerated for 3 days or frozen for up to 1 month. If frozen, thaw in refrigerator for at least 8 hours before continuing with recipe.


    Coconut-Kissed Greens and Chickpea Casserole


    • 1 Tbsp (15 mL) coconut oil
    • 1/2 tsp (2 mL) black mustard seeds
    • 1/2 tsp (2 mL) cumin seeds
    • 1/2 tsp (2 mL) fennel seeds
    • 1 small yellow onion, diced
    • 4 garlic cloves, minced
    • 1 Tbsp (15 mL) grated fresh ginger
    • 1/2 tsp (2 mL) lemon zest
    • Pinch hot red chili flakes
    • 2 cups (500 mL) cooked chickpeas, or canned, rinsed, and drained
    • 15 oz (425 g) mixed baby greens such as spinach, kale, and chard
    • 1 1/2 cups (350 mL) coconut milk
    • 2 Tbsp (30 mL) lemon juice
    • 1/2 tsp (2 mL) ground ginger
    • 1 small baking potato, scrubbed
    • 1 large carrot, trimmed and peeled
    • 1 Tbsp (15 mL) coconut flour
    • 1 large free-range egg
    • 1 Tbsp (15 mL) grapeseed oil
    • 2 Tbsp (30 mL) finely chopped fresh cilantro or parsley
    • 1/2 tsp (2 mL) salt
    • 1 Tbsp (15 mL) finely chopped fresh chives


    Per serving:

    • calories254
    • protein10g
    • fat12g
      • saturated fat6g
      • trans fat0g
    • carbohydrates32g
      • sugars5g
      • fibre8g
    • sodium284mg



    Preheat oven to 375 F (190 C).


    Heat coconut oil in large Dutch oven or ovenproof sauteu0301 pan over medium heat. Add mustard, cumin, and fennel seeds; cook for about 1 minute until fragrant and seeds start to pop. Stir in onion and cook for about 4 minutes, stirring often, until it starts to brown. Add garlic, grated ginger, lemon zest, and red chili flakes. Cook for 3 minutes, stirring frequently.


    Stir in chickpeas before adding greens one handful at a time, allowing greens to wilt before adding next handful. When all greens have been added, stir in coconut milk, lemon juice, and ground ginger. Bring to a simmer, reduce heat to medium-low, and continue to cook for 8 minutes, stirring occasionally.


    Meanwhile, prepare potato topping. Using vegetable spiralizer or mandoline fitted with a julienne blade, finely slice potato and carrot into long noodles.


    In large bowl, whisk together coconut flour, egg, grapeseed oil, cilantro or parsley, and salt before stirring in potato and carrot strands. Arrange mixture over top of hot greens mixture, cover, and bake in oven for about 20 minutes, until potatoes are tender. Uncover, turn on broiler, and, watching carefully, allow potatoes to brown and crisp, about 2 minutes. Garnish with chopped chives before serving.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.