coconut chickpeas

This 4-Ingredient dinner recipe with coconut chickpeas, tomatoes, and kale is the easiest tastiest one-pot 4-ingredient vegan chickpea recipes (ever!). It cooks quickly on your stovetop into a creamy and flavorful meal everyone will love.

4-Ingredient Dinner: Coconut Chickpeas, Tomatoes and Greens

cooked chickpeas (2 15-oz cans, drained)

tomatoes (1.5 cups, 400 grams)

coconut milk (1.5 cups, 400 grams)

salt

oz frozen greens

garlic powder (optional)

red pepper flakes (optional)

brown rice noodles

Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot or deep skillet over medium-high heat. Add garlic powder and red pepper flakes if using. Stir well.

Bring to a boil and reduce to a simmer. Cover and simmer on low heat for about 20 minutes.

Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3-8 more minutes, depending on the greens you're using. 

Taste for seasoning and serve! Can top with fresh parsley. 

Serve as is, or with noodles or rice of choice, prepared according to package directions. 

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4-Ingredient Dinner: Coconut Chickp...

The most viewed coconut chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine