This is super fast to make and utterly delicious. I only use ½ can of coconut milk since it has such a strong flavor, and I can also get two dinners from it. I freeze the other ½ can for another dinner such as this Thai Curry!
Total time: 30 min. Makes dinner for 2-3 people.
Materials: Frying pan.
Ingredients:
- 1 onion
- 1 tbsp turmeric
- 1 tsp cumin
- Salt to taste
- 1 cup cooked chickpeas
- 1 cup water
- ½ can (about 7 oz) coconut milk
- Bunch of beet greens, collard greens, or another green
- 4 small mushrooms, optional
- 1 tsp cornstarch, optional
Instructions:
- Put up a pot of rice or another side.
- Coarsely chop an onion and sauté for 2 mins in olive oil. Add 1 tbsp turmeric, 1 tsp cumin, and 1 tsp salt, and continue sautéing until soft (about 5 more mins, while chopping greens).
- Add heaping 1 cup cooked chickpeas and sauté until slightly browned (about 2 mins). Add 1 cup water, ½ can (about 7 oz) coconut milk (make sure to shake/stir it!), a chopped green of choice (I like beet greens or collard greens), and mushrooms if you’d like.
- Simmer lid on for about 5 minutes, then remove the lid and continue simmering until sauce is the thickness of your choice (if it is too watery, you can add flour or cornstarch to accelerate the thickening process), usually around 15 mins.
- Sprinkle with cilantro, if desired. Tastes even better the next day.
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