Coconut curry chickpeas with mustard greens from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 152) by Eric Adjepong and Korsha Wilson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Mom's hot pepper sauce" and "Curry powder" called for in this recipe can be made in advance. Can substitute store-bought Scotch bonnet hot sauce and curry powder for this recipe's home-made versions. See recipe for a vegan option.

  • anya_sf on November 26, 2025

    I used store-bought, mild curry powder and Tabasco, making this very simple to prepare (and probably less spicy). Used the whole bunch of mustard greens plus added some diced zucchini. Very tasty served over plain rice, rather than coconut rice (although I imagine that would be even better).

  • jenburkholder on June 23, 2025

    Hearty, delicious chickpea stew. Used a store-bought Jamaican curry powder and habanero hot sauce. Served over rice with lots more hot sauce. Would make again.

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