Curried coconut chickpeas and greens is a pantry-friendly, plant-based dinner recipe with buttery coconut milk, creamy chickpeas, swiss chard (or spinach or kale or broccoli), as well as aromatic ginger and garlic, all ready in the time it takes to steam some rice: 15 minutes!
1 Tbsp coconut oil or butter
1 (350 g) small/med bunch swiss chard, firm stems diced, greens sliced and reserved
1/2 cup finely diced onion (white, red, or white ends of a green onion/scallion)
2 tsp grated fresh ginger
2 cloves garlic, grated
1/2 tsp ground dried coriander
1 (19 oz) can or 2 cups cooked chickpeas, drained and rinsed
1 (14 oz) can coconut milk
1/2 cup water, more as needed
2 Tbsp gluten-free tamari or soy sauce
1 Tbsp lime juice (about 1/2 of a juicy lime)
Cooked rice, to serve (optional)
Cilantro, to serve (optional)
- In a large high-sided skillet or pot over medium/medium-low heat, melt oil. Add chard stems, onion, ginger, garlic, and coriander. Sauté until vegetables have softened, lowering heat if you feel things are browning too much, 4 to 5 minutes.
- Tip in chickpeas, coconut milk, water, tamari, and lime juice, followed by reserved chard greens. Stir and bring to a boil, reduce to a simmer, partially cover, and cook, stirring occasionally, for 5 to 10 minutes or up to 15 minutes, until the greens are very tender. Serve with rice and cilantro, if desired.
Add 2 cups peeled and steamed or roasted kabocha squash or sweet potato cubes to thicken the stew and add an extra level of heartiness. You will need to add additional water if doing so.
Replace the swiss chard with kale (not including the stems this time), shredded bok choy or napa cabbage, or spinach.
Add a splash of fish sauce or a vegan fish sauce equivalent to give it a Thai-inspired twist.
Keywords: Coconut Curry, Curry, Chickpeas, Chickpea Stew, Braised Greens, Easy Dinner Ideas, Vegan