15 Minute Coconut Chickpeas and Greens Dinner

Creamy coconut chickpeas and greens come collectively on this fast and simple vegan dinner recipe.

Coconut Braised Greens and Chickpeas

Quick, flavourful, and filling, I’ve made this twice in 5 days, the second time including in steamed kabocha squash and changing the swiss chard with kale, for a thicker, sweeter model.

Retaining my pantry well-stocked with coconut milk and chickpeas ensures dinner is mere minutes away. It’s a sanity-saving keeper recipe for me proper now!

Coconut Braised Greens and Chickpeas


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Coconut Braised Greens and Chickpeas

15 Minute Coconut Chickpeas and Greens Dinner

  • Writer:
    Allison Day

  • Complete Time:
    12 minutes

  • Yield:
    3 to 4 1x


Creamy coconut chickpeas and greens come collectively on this fast and simple vegan dinner recipe.




1 Tbsp coconut oil or butter
1 (350 g) small/med bunch swiss chard, agency stems diced, greens sliced and reserved
½ cup finely diced onion (white, purple, or white ends of a inexperienced onion/scallion)
2 tsp grated contemporary ginger
2 cloves garlic, grated
½ tsp floor dried coriander
1 (19 oz) can or 2 cups cooked chickpeas, drained and rinsed
1 (14 oz) can coconut milk
½ cup water, extra as wanted
2 Tbsp gluten-free tamari or soy sauce
1 Tbsp lime juice (about ½ of a juicy lime)
Cooked rice, to serve (non-obligatory)
Cilantro, to serve (non-obligatory)



  • Add 2 cups peeled and steamed or roasted kabocha squash or candy potato cubes to thicken the stew and add an additional degree of heartiness. You’ll need so as to add extra water if doing so.
  • Exchange the swiss chard with kale (not together with the stems this time), shredded bok choy or napa cabbage, or spinach.
  • Add a splash of fish sauce or a vegan fish sauce equal to provide it a Thai-inspired twist.

  • Prep Time: 2
  • Cook dinner Time: 10
  • Class: Soups & Stews
  • Technique: Braise
  • Delicacies: Thai

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