It's a fiber-full and protein-rich vegetarian dinner.

Published on March 12, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Ingredients

  • 1 Tbsp. coconut oil

  • 1 cup chopped onion

  • 1 Tbsp. fresh ginger

  • 3 garlic cloves, minced

  • 2 to 3 Tbsp. red curry paste

  • 2 cups vegetable broth

  • 1 1/2 cups whole grain sorghum, rinsed and drained

  • 1 (13.6-oz.) can unsweetened coconut milk

  • 2 (15-oz.) cans chickpeas

  • 4 cups fresh spinach or baby kale

  • 1/2 cup fresh cilantro

  • Sliced radishes and fresh red chiles (optional)

  • Lime wedges

Directions

  1. In a large deep-sided skillet heat oil over medium. Cook onion in hot oil until soft, 5 minutes. Add ginger and garlic; cook and stir 1 minute. Add curry paste; cook and stir 1 minute more. 

  2. Stir in broth, sorghum, and coconut milk. Bring to boiling; reduce heat. Cover and simmer until sorghum is tender, 50 to 60 minutes. 

  3. Stir in chickpeas until well combined. Stir in spinach; cook until wilted, 2 minutes. Top with cilantro and, if you like, sliced radishes and chiles. Serve with lime wedges. 

Credits

Recipe developed by Emily Nienhaus.