> 2 (15.5 oz) cans low-sodium chickpeas, drained and rinsed
> 1 (16 oz) bag frozen collard greens or chopped spinach
> 1 (13.5 oz) can lite unsweetened coconut milk
> 2 cups low-sodium vegetable broth
> 1 medium onion, chopped
> 3 cloves garlic, minced
> 2 tsp ground turmeric
> 1/2 tsp ground cumin
> 1/4 tsp ground cayenne (optional)
> 1/2 cup plain nonfat yogurt
> 1/2 (0.5 oz) pkg Nature's Promise® Organic Mint and/or Cilantro, chopped
> 1/2 (7.33 oz) bag baked pita chips
In a 6–7 quart slow cooker, combine the chickpeas, greens, coconut milk, broth, onion, garlic, turmeric, cumin, and cayenne, if using. Stir to combine. Season with salt and pepper. Cook on high 3 hours or low 6 hours, until chickpeas are very tender.
Ladle stew into bowls and top with a dollop of the yogurt, herbs, and pita chips.