Chickpeas with Leafy Greens

As a vegetarian, legumes make up an essential part of my diet. A stellar source of protein, fiber and vitamins, the variety of different beans to choose from means that my menus are always varied and never boring. Of all beans though, plump nutrient dense chickpeas are likely my favorite and accordingly one that features frequently on my dinner table. They feature in cuisines from around the world and are an especially versatile bean. They star in curries, soups and stews, salads, dips (such as hummus), snacks and appetizers (such as falafel), burgers and scrambles, and even desserts such as cookies and brownies—they are also made into a flour (besan), and their cooking liquid (aquafaba) may be used as an egg replacement.

This time around, I offer up an Indian curry with coconut milk and lots of iron-rich hardy greens. The earthy flavors really come through here, and it happens to be an easy and relatively quick dish to prepare and cook too. Serve with a rice dish, such as cracked black pepper rice, and a favorite Indian flatbread for a complete and satisfying meal.

Chickpeas with Leafy Greens

Recipe by Lisa Turner
Cuisine: Indian
Published on April 16, 2025

Simple chickpea curry cooked with coconut milk, leafy greens, and Indian spices—a healthy and easy dinner

Preparation: 20 minutes
Cooking time: 35 minutes

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Ingredients:

1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
3 tablespoons olive oil
1 small onion, thinly sliced
1-inch fresh ginger, minced or grated
1 clove garlic, minced or crushed
2 fresh red or green chilies, seeded and minced
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon garam masala
fresh cracked black pepper to taste
1 large tomato, diced
14 oz (400 mL) can coconut milk
2 lbs (900 g) hardy greens (kale, collard greens, or chard), tough ribs removed and leaves cut into 1-inch strips
1 teaspoon sea salt or to taste

Instructions:

If using dried chickpeas, rinse and soak for 8 hours or overnight in enough water to cover. Drain and rinse, transfer to a large saucepan, and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside.
Wipe the saucepan dry and heat the olive oil over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the ginger, garlic, and chilies, and cook for another few minutes. Now add the turmeric, coriander, cumin, paprika, chili powder, garam masala, and black pepper. Stir and cook for another minute.
Stir in the tomato and cook for 5 minutes. Add the coconut milk and chickpeas and mix well. Add the greens a few handfuls at a time, stirring frequently, until wilted and all of the greens are added. Simmer, stirring occasionally, until the greens are tender and the mixture is creamy, about 15 minutes (add a bit of water if the mixture seems too dry). Stir in the salt and serve hot.

Makes 6 servings