Curried Chickpeas in Coconut Milk, Leftover Ethiopian Vegetables

I had some leftover Ethiopian curried vegetables from a few days ago, and finished them up with tonight's dinner. It was an easy dinner to prepare, because I heated some curried chickpeas with coconut milk that I found at Weaver Street Market (good but the turmeric was both too much in quantity and not really cooked but seemingly added in at the end) and really only made mashed potatoes (which I'm always a big fan of as long as they're vegan!). I also served some avocado and sweet pea greens.