Portuguese-Style Chickpea & Kale Stew with Crispy Tempeh & Cornbread

Ingredients

• 4 oz extra-firm tempeh, cut into 1/2-inch thick rectangles
• 3/4 cup chickpeas, canned, drained and rinsed
• 1 1/2 cups fresh kale, chopped, stems removed
• 1/2 medium yellow potato, diced into 1/2-inch cubes
• 1 cup vegetable broth, low-sodium
• 3 cloves garlic, minced
• 1/4 medium yellow onion, finely diced
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 whole bay leaf
• 1/2 tsp sea salt, divided
• 1/8 tsp black pepper
• 1 1/2 tbsp olive oil, divided
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1 tbsp maple syrup
• 1 tbsp nutritional yeast, optional

Instructions

1. 1

   Preheat oven to 400°F. In a small bowl, combine cornmeal, flour, baking powder, and 1/4 tsp salt. Whisk in almond milk and maple syrup until just combined. Pour into a lightly oiled small baking dish. Bake for 18-20 minutes until golden.

2. 2

   While cornbread bakes, pat tempeh dry with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high heat. Pan-sear tempeh rectangles for 3-4 minutes per side until golden and crispy. Set aside.