Onion Balsamic Vinegar Garlic Paste Harissa Paste Chopped Leafy Green of choice Chickpeas Full Fat Coconut Cream
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Heat oil in a large skillet over medium heat, add onion, salt and water, and cook for 7-9 minutes. Add balsamic vinegar and continue cooking for 3-4 minutes.
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Garlic, smoked paprika, harissa, oregano, chard, remaining salt, chickpeas, coconut cream, and lemon juice are all mixed and cooked in a pan for 8-10 minutes. Adjust the flavor and add more nondairy milk, non-dairy yogurt, sour cream, lemon juice, and salt to desired thickness.
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Simmer and garnish with cilantro, parsley, black pepper, and lemon juice, then serve.
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