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Curried Chickpeas with Mushrooms and Collard Greens

Most evenings, I know my exact destination for dinner, I just usually don't know exactly how I am going to there. It's like standing on the first floor of a building, looking up at the second floor where your dinner awaits, and realizing that there are no stairs; there's tons of materials around; sometimes it's the exact type of wood you need to make stairs and sometimes all you have are couch cushions and legos. This meal, like most, is the product of couch cushions and legos.

Here's the point: I really wanted curry for dinner, and when I did an inventory of foods in the kitch, this was born.

This dish is...
a) quick and easy (that's what she said)
b) tastyTASTYTASTY
3) a good base recipe - go crazy...substitute ingredients, add ingredients, leave out ingredients; whatever you want cause it's going to be ah-may-zing.

1⁄3 cup coconut oil
1 stick cinnamon, broken
1 large onion, finely diced
4 cloves garlic, minced
2 c mushrooms, sliced
3 roma tomatoes, chopped
1 tbsp cumin
2 tsp coriander
2 tsp turmeric

chilli flakes, to taste
4 c chickpeas

1 bunch collard greens
1 bunch cilantro, chopped

  1. Melt the coconut oil in a large sauce pan and cook cinnamon for 30 seconds, stirring until fragrant. 
  2. Add onion and garlic and cook until soft. 
  3. Add mushrooms cook until they are in mid sweat and add in the tomatoes and all
  4. Simmer for 10 minutes, stirring occasionally. Stir through chickpeas and coriander; season to taste with salt and black pepper. Simmer 10 minutes longer. Stir through spinach until wilted. Remove cinnamon before serving.

Comments

  1. Sandra08:07

    This looks so yummy!! Thanks for the recipe!

    ReplyDelete

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