Pantry cooking post-travel, part II:
From the freezer: braised chickpea-chard-coconut-lemon stew with added kaffir lime leaves. It's mostly based on the link below, though I recommend omitting the sun dried tomatoes. Also don't be tempted to add spices to it! It's incredibly good in this simple combination.
Served with quinoa (my favorite way to cook it is with a few dashes of soy sauce) and roasted sweet potatoes (perfect counterbalance to the tartness of the braise).