Sundried Tomato and Coconut Chickpeas


  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 15 ounce can coconut milk
  • 2 cups unsweetened plant-based milk
  • 3 handfuls kale, chopped
  • ½ cup sliced sundried tomatoes
  • 1 lemon, juiced
  • Sweet potato, quinoa, or brown rice
  • Salt & pepper


  1. Cook sweet potato, quinoa, or brown rice as desired.
  2. Sauté diced onion, minced garlic, and minced ginger on medium heat until onion is translucent.
  3. Add drained and rinsed chickpeas, coconut milk, unsweetened plant-based milk of choice, kale, sundried tomatoes, juice of the lemon, ground ginger, and salt.
  4. Bring mixture to a simmer and cook for 10-15 minutes until flavors have developed and chickpeas are softened.
  5. Once done, pour over sweet potato, brown rice, or quinoa.


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