Coconut Chard and Chickpeas with Quinoa

Vegan Spiced Coconut Chard and Chickpeas with Quinoa

The whole house agrees that this vegan one pot meal was a winner.  Well, since it was served with quinoa, can I still call it a one pot meal?  If not, this vegan chickpea coconut and chard recipe won us over and we will surely have it again once I go out and get some more coconut cream.  Saying we “liked” it would be an understatement; the pot was gone by the end of the night! :)

The best thing was that it was quick and easy to prepare and loaded with protein, vitamins, and minerals.  I have been using a little more tomatoes since we are getting closer to summer and some stores and markets are starting to carry local tomatoes.  Tomatoes are antioxidant powerhouses and are really and truly a summer produce. They are known for their high concentration of lycopene which studies show may be beneficial for lung, heart, and prostate health.

Chard, quinoa, and chickpeas all provide protein along with other benefits.  Quinoa has all of the essential amino acids making it a plant based complete protein.  Chards are loaded with vitamins A and K, and are a great source of magnesium, calcium, and iron.

This tasty and healthy vegan meal will call you back for seconds.  Give it a try and let me know what you think.

Vegan Spiced Coconut Chard and Chickpeas with Quinoa

Ingredients:
oil
1 onion, diced
4 large cloves garlic, minced
1 tablespoon grated ginger
1 cup cooked chickpeas
1 cup coconut cream
1/2 teaspoon ginger powder
1/8 teaspoon cardamom powder
pinch red pepper flakes
9 ounces chard, chopped
1 roma tomato, chopped
cooked quinoa

Directions:
Heat oil on medium high in a medium dutch oven and saute the onions until they begin to brown. Add the garlic and ginger and cook until fragrant (3-4 minutes).

Add the chickpeas and cook 5 minutes until well mixed and the chickpeas and onions begin to caramelize.

Add the coconut cream, ginger powder, cardamom, and red pepper flakes. Once the cream begins to boil reduce heat and simmer for 7-10 minutes. Add the chard and chopped tomato and simmer for additional 2 minutes.

Remove from heat and serve with cooked quinoa.

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6 comments

  • Richgail Enriquez 5 years ago

    This looks so savory good. I’d try this tomorrow. I love that not only it’s delicious, it’s also loaded with healthy goodness, no guilt through and through!!! Another chickpea recipe added to my list!

    • Cheyenne 5 years ago

      Thanks! It is nice and gently warming for these cold spring days.

  • GeorgiaJane 4 years ago

    I just made this (though with a few substitutions for what I had around- lentils instead of chickpeas, no tomato and black rice instead of quinoa) Delicious!!! I was unsure about the combination of coconut milk and chard (I usually just prepare chard fairly plainly) so was excited to find a recipe that combined the two- and it is definitely a great combination. Thanks so much for sharing this!

    • Cheyenne 4 years ago

      Awesome! I never cooked with black rice but it is on my list to try.

  • Kuulei 4 years ago

    This looks and sounds absolutely delicious! Just wondering, how many people does it serve? Do I double the recipe for my house of 5?

    • Cheyenne 4 years ago

      Good question! I cooked for only two and I think there may have been a little leftovers. Depending how big of an appetite and if this is the main dish then I would possibly triple.

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