Ingredients:
2 cans chickpeas, drained and rinsed

1 tbsp light olive oil
1 small onion, chopped
1 tbsp minced garlic
2 1⁄2 tsp cumin
2 tsp coriander
1 1⁄2 tsp paprika
1⁄2 tsp turmeric
1 tsp lemon juice
1⁄2 tsp garam masala 
1 tbsp nutritional yeast (optional)
1⁄4 cup of vegetable stock
1⁄2 cup collard greens, chopped finely

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pita to serve

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Guacamole:
1 avocado (it’s ripe when it’s dark green, mostly firm with a slight give)

1 tsp garlic powder
1 tsp lemon juice, to taste

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Dip:
3⁄4 cup vegan sour cream (I use Tofutti brand)

2 tbsp peanut butter
1-2 tsp lemon juice
1 tsp minced garlic 

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Heat a large pan on medium and add the oil.
Stir in the onions and cook until soft. Then add the spices and cook until fragrant (1-2 minutes). Add the chickpeas, nutritional yeast, stock and greens then simmer for about 10 minutes

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While that cooks, make the guacamole (mash the whole avocado and add the garlic powder and lemon juice) and the dip.

Serve with soft pita bread and sprouts, kale chips or sautéed/steamed vegetables.