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  • The base number of servings for this recipe is 4
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    Vegan Braised Greens and Chickpeas with Coconut Milk

    Coconut milk, ginger, and tomatoes help flavor the savory broth in these Braised Greens with Chickpeas and Coconut Milk.


    Ingredients
    1
    teaspoon
    coconut oil
    1
    small yellow onion
    2
    tablespoons
    garlic paste
    1
    teaspoon
    ginger paste
    1/2
    cup
    sun dried tomatoes in oil, drained and roughly chopped
    1
    large lemon, zested and juiced
    1/2
    teaspoon
    red pepper flakes
    10
    ounces
    chickpeas, drained and rinsed
    3
    cups
    packed baby greens
    3/4
    cup
    full fat coconut milk
    1
    teaspoon
    garlic powder
    1
    teaspoon
    ground ginger
    *
    salt to taste
    Directions
    In a sauté pan on medium heat warm coconut oil. Add onion and cook until tender and translucent.
    Add garlic paste, ginger paste, dried tomatoes, lemon zest, lemon juice and red pepper flakes. Stir and allow flavors to meld for 2-3 minutes.
    Stir in chickpeas and top with 1 cup greens. Once wilted, add following cup. Continue until all greens are wilted.
    Top greens with coconut milk, garlic powder and ground ginger. Simmer until coconut milk has reduced by a third. Season with salt to taste.

    The base number of servings for this recipe is 4
    OK

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