4-Ingredient Dinner: Coconut Chickpeas, Tomatoes and Greens
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.
Optional: brown rice noodlesedamame noodles, shirataki noodles, rice, or other side of choice
Instructions
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.
Notes
Simmer longer if you'd like it thicker.
For a thick stew consistency, smash some of the chickpeas.
Add in additional flavorings such as garlic or garlic powder, red pepper flakes, fresh parsley, sriracha, sambal oelek, or lemon juice.
Fresh kale will take longer to warm and wilt than frozen spinach, so add another 5 minutes to your planned cooking time.
For more protein, serve with edamame noodles - 2 ounces dry (per serving) will add 24 grams of protein! That will bump this up to 37 grams of protein per serving!
This recipe as written makes about 3 servings, but with noodles or rice makes 4 servings.
Nutrition label includes brown rice noodles, and, as always, is only an estimate. The FDA allows data (which we pull from to create the label) to be up to 20% off.