Name: Chickpea Curry Ramen with Toppings
Ingredients: 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

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

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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!