Easy Peasy Chickpeas

I have spent the last week at the Mindfulness Teacher Training Retreat in Wales,  meditating, learning about Mindfulness, eating an amazing Vegetarian diet and meeting an amazing bunch of people.
I missed my family terribly and was so excited to come back home. However, easing myself back into the wider world and family life has been more challenging than expected. 
The demands of a young family after spending lots of time in solitude are a rather harsh contrast.
So no surprise that I am not quite at my usual pace of dealing with home, children and work.
And so today, I found my fridge empty just before teatime... Ops!

Luckily I have an all time favourite back-up recipe for such occasions and thought I would share it with you. It is Chickpeas in a Tomato Sauce served with either Rice or Quinoa and grilled Aubergines. (luckily I had some Aubergines lying around)

Ingredients
2 tins Organic Chickpeas, Drained and rinsed
2 tins Organic chopped Tomato's
1 Onion, finely chopped
2 cloves of Garlic, minced
2 handfuls of leafy greens, chopped (Spinach, Kale, Collard Greens, Chard, whatever you have to hand)
Dash of Maple Syrup
Dash of Coconut Mild or Creamed Coconut (if you have Dairy, you can substitute with Milk/Cream)
1 Tblsp Coconut Oil
Seasoning: Salt (Himalayan if possible), Pepper, Oregano, Basil, Paprika

Heat the Coconut oil in a Pan. 
Lightly fry the onions and Garlic and add seasoning to taste.
Add the chopped Tomatoes and chickpeas.
Allow it to simmer and thicken slightly.
Add the Milk/Cream and the Maple Syrup.
Just before serving stir in the leafy greens.
Enjoy!

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