Step 1

Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot or deep skillet over medium-high heat. Add garlic powder and red pepper flakes if using. Stir well.

Step 2

Bring to a boil and reduce to a simmer. Cover and simmer on low heat for about 20 minutes.

Step 3

Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3-8 more minutes, depending on the greens you're using.

Step 4

Taste for seasoning and serve! Can top with fresh parsley.

Step 5

Serve as is, or with noodles or rice of choice, prepared according to package directions.