PANTRY PICKS: Easy Stewed Chickpeas and Greens

RECIPES3 comments

This recipe makes use of pantry and freezer staples you should always have
on hand. It’s easy to switch the flavours. If you don’t have a specific spice leave it out and get creative with what you have on hand. If you don’t have tomato paste add 1 cup of diced tomatoes and call it a day. The point is, you can make something delicious with basic ingredients.


2 tbsp canola oil
2 cooking onions, diced
1 can (156ml) tomato paste
2 cans (540ml each) chickpeas, drained and rinsed
2 cans (400ml each) coconut milk
½ tsp chili flakes
½ tsp salt
½ tsp ground pepper
1 tsp dried oregano
1 tsp garlic powder
1 tbsp ground cumin
1 bag (500g) of frozen vegetables (Greens, cauliflower, broccoli or a mix)




  1. Heat the canola oil in a large pot and cook the onions until soft.
  2. Stir in the tomato paste, beans, coconut milk, chili flakes, oregano,
    garlic and cumin and bring to a simmer. Cook, uncovered at a low
    simmer for 15min.
  3. Stir in the frozen vegetables and cook until thawed and warmed
Serving suggestions:
  • By the bowl topped with sour cream or yogurt
  • Use as a topping for cooked rice, rice noodles, potatoes, sweet potatoes or toast.


If you have:



  • Indian or Thai curry paste add 3 tbsp of one when you add the tomato paste.
  • Vinegar or lemons, add 1 tbsp at the very end of cooking.
  • Fresh herbs? Chop roughly and garnish your bowl with parsley, cilantro or basil.







  1. pat mcknight

    Great recipes! Thanks for all you fo

  2. Holly

    Made this last night and it was great and made a ton!

    • Andrea

      Yes, I have a house full of boys so lots of food. You an always freeze some if you have leftovers.


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