Quick Curried Chickpeas, Sauteed Greens, Brown Rice with Peas

This was a new and tasty dinner for two of us, and a side dish (the bowl portion) for others of us who enjoyed meatloaf as their main course.

The curried chick peas took about 30 minutes, which was plenty of time to take care of the other components of the meal! Note, there is not added salt in this dish but those who normally eat it will want to add some or use salted tomato sauce. This recipe omits oil as well.

For the chickpeas: in a large, seasoned cast iron skillet cook 1 diced yellow onion and 2 cloves of minced garlic until soft, about 4 mins. Add 2 cans of drained chickpeas to the skillet along with 20 oz. unsalted tomato sauce, 1 cup of unsalted vegetable broth (could use water) and 1 TBSP curry powder. Bring to a simmer and cook until thick. Add 1/2 bunch fresh chopped cilantro leaves (or couple TBSP freeze dried). Stir occasionally and cook for about 20 mins until thick. 

For the sauteed greens, in a cast iron saute 2-4 oz. sliced mushrooms, 3 chopped spring onions, and a colander full of kale, swiss chard and spinach (chop after this loose measuring). Cook over medium heat until wilted and very little liquid from the vegetables remains. The rice is steamed brown rice with thawed frozen peas. I use a rice steamer and just add in the peas when the rice is cooked.