Flavorful Chickpeas with Coconut Milk and Veggies


  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk (lite)
  • 1/2 sweet or yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 1/2-2 cups cauliflower florets, bite-sized
  • 1 cup kale, chopped (use more if you like)
  • 1/2 cup baby tomatoes, halved
  • 2-3 tsp Trader Joe’s chickenless seasoning (or blend of turmeric, onion & garlic powder, and salt to taste)
  • 1/2 lemon, juiced


  1. Dry sauté the onion until soft, about 5 minutes.

  2. Add minced garlic and ginger, and cook for an additional minute.

  3. Incorporate all the other ingredients (except kale and lemon) into the pot and simmer until the cauliflower is tender, approximately 15-20 minutes.

  4. Finally, stir in the chopped kale and cook until it becomes soft.

  5. Add lemon juice and serve the dish by itself or over steamed rice. Optionally, sprinkle red pepper flakes for some heat.

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