4-Ingredient Coconut Chickpeas with Tomatoes and Kale

  • Author: Caitlin
  • Prep Time: 1 min
  • Cook Time: 28 mins
  • Total Time: 29 mins
  • Yield: 4 1x


  • 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
  • 46 cups chopped kale


  1. 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.
  2. Add the washed and chopped kale and stir well. Cook uncovered until the kale is just wilted and bright green, about 3 more minutes.
  3. Serve as is or with brown rice, naan, or rice noodles.

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