Chickpea Curry Ramen with Toppings Published: September 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Chickpea Curry Ramen with Toppings 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 Black Garlic “Chicken” immi ⅓ cup canned chickpeas, drained 1 tbsp immi topping mix 1 ½ tbsp yellow curry paste ¾ cup coconut milk 2 kale leaves, torn into bite-sized pieces Toppings: mint, Greek yogurt, red pepper flakes, paprika Kosher salt and black pepper, to taste Cook Mode Prevent your screen from going dark Instructions Heat 1 tbsp olive oil in a medium pot over medium heat. Add the yellow curry paste and cook for 1-2 minutes to brown. Then, add the chickpeas and toss to coat evenly. Cook for 2-3 minutes. Then, add the coconut milk, 1 cup water and half of the immi spice packet. Stir to combine. Bring to a boil and simmer for ~3 minutes. Add the ramen noodles and cook according to package instructions, adding the immi topping mix and kale leaves in the last 4 minutes of cook time. To serve, top with a dollop of yogurt, a sprinkle of red pepper flakes and paprika, and mint. Enjoy!