Good stuff, LL!
I’d been wondering what to do with all those cans of chickpeas and coconut milk in my pantry!
FWIW, whenever a recipe calls for brussels sprouts (yeccch!) I substitute random greens.
Wash brussel sprouts well and cut in half top to bottom. Melt butter in a pan. Face sprouts flat side down in butter and slightly brown. The secret - 30 seconds before removing from the heat, hit them all with balsamic vinegar. Oh, my.
take the chick peas snd add them to a can of seasoned stewed tomatoes and chill it.