Recipe: $4.00 | Per Serving: $1.00 | Yield: 4
This 4-Ingredient Coconut Chickpeas with Tomatoes and Kale is the easiest tastiest one-pot 4-ingredient vegan meal (ever!) and it is ready for your stovetop. It’s creamy and flavorful and so.so.so simple.
You can make it totally from scratch, or use the convenience of canned coconut milk, canned chickpeas, and canned diced tomatoes, which means you basically make this from pantry staples, and you could even use frozen greens to keep it super simple. Tap into the power of the coconut-tomato combo and it’s the easiest weeknight dinner of all time.
This post was originally published in October of 2016. Photos are new and the recipe has been slightly updated. Enjoy!
The weekend I discovered this recipe, I also made this super awesome Ginger Beef and Cabbage, Jalapeño Salsa Verde Soup, Whole Wheat Sweet Potato Biscuits, and Chocolate Chip Banana Muffins. It was a good freakin’ weekend!
This has become a staple recipe in our house since it uses pantry and freezer ingredients, which is exactly the kind of back-pocket recipe we all need right now.
- 2 cans of chickpeas
- 1 can of diced tomatoes (try fire roasted if you have them!)
- 1 can coconut milk
- 1/2 a bag of frozen greens (or 6 cups fresh)
Are Chickpeas Good for You?
It depends! But, mostly yes.
What I can tell you is that they’re full of fiber, and contain plenty of folate and other essential micronutrients. They’re real food – meaning you can find them in their whole food, unprocessed form.
Some people struggle with legumes, and we do recommend removing them when you do anti-inflammatory protocols or a food elimination.
You can make chickpeas more digestible by soaking uncooked chickpeas in clean water with kombu (a type of seaweed), and cooking them from dry. This breaks down some of the enzymes and chemicals that contribute to gas and bloating.
What Should I Pair With This Recipe?
We often eat this dish alone because it’s usually on a day when we can’t even, but our favorite pairings include:
- Shirataki noodles or shirataki rice (such a fun texture!)
- These brown rice noodles (yes I sometimes buy them by the case!) or brown rice
- Zucchini noodles!
Can you Freeze Cooked Chickpeas?
Absolutely! We try to make most of our legumes from scratch, so I often freeze them in about 1.5 – 1.75 cup portions in jars or stasher bags.
Paleo: Not this time, but you can replace the chickpeas with ground turkey and we’re back in business!
Vegetarian: Yep, and vegan.
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Easy, one-pot, 4 staple ingredients.
- 2.5–3 cups cooked chickpeas (2 cans, drained)
- 1 can diced tomatoes (1.5 cups)
- 1 can coconut milk (1.5 cups)
- 1/2 teaspoon salt
- 8 oz frozen greens or 6 cups fresh, chopped
- Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot. Bring to a boil and reduce to a simmer. Cover and simmer on low heat for about 25 minutes.
- Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3 more minutes.
- Serve as is or with brown rice, naan, or rice noodles.
Feel free to simmer for longer if you’d like it thicker, or you can smash some of the chickpeas for a thick stew consistency. It’s delicious! Enjoy!
Optional add-ins: garlic or garlic powder, red pepper flakes, fresh parsley, lemon juice