Indian inspired Greens with Chickpeas

Looking for something new for dinner? This vegan entree is packed with flavor and nutrition - in just 30 minutes.
Recipe courtesy of Chef Linda Duggan


  • 2 tablespoons olive oil
  • 1 medium onion - diced
  • 1 jalapeno pepper - seeds removed and diced small
  • 2 cloves garlic - minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon Garam masala (spice blend)
  • 1 teaspoon curry powder
  • 1 (15.9oz) can diced tomatoes
  • 2 (15.9oz) cans chickpeas - rinsed and drained
  • 1 cup vegetable broth
  • 1 (11oz) package of Olivia’s Organics Power Blend
  • 2 tablespoons cilantro - chopped (optional)
  • 1 tablespoon fresh lemon juice


  • Heat olive oil in a large sauté pan. Add the onion and jalapeno and sauté for 5 minutes. Add the garlic and ginger and cook for 30 seconds. Stir in the Garam masala and curry powder, cook for 1 minute, stirring the ingredients and mixing the flavors together.
  • Stir in the tomatoes, chickpeas and vegetable broth.
  • Bring to a low boil and lower to simmer for 10 minutes.
  • Stir in the greens and cook until wilted and tender.
  • Serve with Basmati rice and top with chopped cilantro and a squeeze of fresh lemon.

Categories: Power Greens, Entree, Side