Ingredients:

• 1 can coconut milk
• 1 onion chopped
• 4 garlic cloves
• Juice of 1 lemon
• 1 can chickpeas
• 4 handfuls spinach
• 2 handfuls kale
• 1 packet mushrooms
• 1 bunch of asparagus
• 1 teaspoon of each: rosemary, thyme, oregano, paprika 
• Pomegranate seeds (optional)

Directions:

1. Start by cooking the onion and mushrooms for 5-8 minutes to caramelize. 
2. Add chickpeas and garlic. Cook on medium high for 3 minutes covered.
3. Add greens slowly, add coconut milk and allow the coconut milk to thicken.
4. Bring to a simmer then reduce heat for 10 minutes. The milk will thicken with time.
5. For a stew consistency keep cooking! For more of a “soup feel,” cook less.
6. Add lemon juice.
7. Top with pomegranate seeds for an extra burst of flavor.
8. Serve and Enjoy 🙂

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