Harissa-Braised Chickpeas and Greens

Heat 2 tbsp of coconut oil in a dutch oven over medium heat. Add 2 large, thinly sliced shallots, 2 cloves garlic minced, 1 tsp kosher salt and some pepper and saute, stirring, until just tender, about 3 mins. Add 2 tbsp harissa from the jar, 1 tsp cumin seeds, 1 tsp ground turmeric, 1 tsp curry powder, 1 tsp ginger powder, + ½ tsp ground coriander. Continue cooking until fragrant and well combined, 2 more mins. Add 2 [15 oz] cans of chickpeas, drained and rinsed and cook a little longer and toss until well combined, 2-3 mins. Then add 1 [15 oz] can crushed tomatoes, 1 tbsp apple cider vinegar, 1.5 cups veggie broth, 1 tsp more kosher salt and the juice of ½ lemon. Stir to combine. I then added about 6 cups of stem removed, thinly sliced greens (a mixture of collard greens and swiss chard from my @towergardenofficial). Stir to combine. Bring to a boil, then reduce heat to a low simmer, cover, and cook until the chickpeas are tender, stirring occasionally- 15-20 mins. Serve with some fresh cilantro and rice, if desired.