I am always finding recipes on Pinterest that I want to try. It isn’t as if I forget I have 500 cookbooks. But having all those recipes at my fingertips, scrolling through mostly excellent food photos without leaving the sofa, is so addict… er…convenient. And I love curries, so this one caught my eye.
It has an Indian vibe. You can substitute chard or baby kale for the spinach. I reduced the curry powder and skipped the crushed red pepper to accommodate my husband’s preferences, so change those to suit yours. I added a shot of tabasco to my serving, which worked well.
This is meant to be served with rice or another grain. This time I used a commercial grain mix, but brown rice would be great.
Coconut Curry Chickpeas with Wilted Greens
3 tbsp. olive oil
1 large sweet onion, diced small
6 cloves garlic, minced
4 tsp. curry powder
1/2 tsp. crushed red pepper flakes (optional)
1/4 cup fresh parsley, chopped
2 cans coconut milk
2 cans chickpeas, drained and rinsed
2 tbsp. lemon juice
1 5-oz. bag washed baby spinach
Kosher or sea salt, to taste
Black pepper, to taste
In a large sauté pan heat the olive oil over low heat. Add the onions and sauté for 5 to 10 minutes. Add the garlic, curry powder and crushed red pepper flakes, if using, and cook for an additional couple of minutes. This will help release the aromas in the spices.
Add coconut milk and chickpeas. Bring to a gentle simmer and cook for 20 minutes. Add the parsley, lemon juice and spinach and cook for a few minutes, until the spinach leaves are just wilted. Taste, season with salt and pepper, and serve warm with your grain of choice.
About 6 servings.
Adapted by withfoodandlove.com (and then me) from Emilie Raffa’s The Clever Cookbook.
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