March 3, 2016 78

Coconut Curry Chickpeas with Wilted Greens

Vegan, gluten-free coconut curry chickpeas.
Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Can we talk about food shaming?

I’ve talked about food shaming before.

Mostly in pizza form. But after my friend Lily wrote about it the other day {her take is great} – I’ve been itching to bring it up again.

This topic is mega-important to me you guys. And as an influencer in the food space it’s my social obligation to share my opinion with you on this stuff more often, because I haven’t said it enough.

Let’s all stop food shaming each other, k?

The thoughts came to me again when I was in the kitchen making these coconut curry chickpeas as I cracked open a can of chickpeas. Albeit an organic, BPA-free, non-GMO can of chickpeas, some amounts of shame washed over me.

Am I that lazy/slobby/disorganized/any other word that I usually use to degrade myself when I feel like a failure, that I’m using canned chickpeas right now? I’m a former health coach, shouldn’t I be advocating the way for dried, soaked, cooked on my stove-top chickpeas?

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

My philosophy? Use canned beans, they’re better than using no beans at all. Buy organic, non-GMO, salt-free, preservative free if you can. And if you can’t who cares. Just be sure to drain and rinse those canned beans well. And if you have your shit together and want to soak and cook your own beans that’s amazing. But either way, both are fine approaches and one doesn’t make you better than the other.

And all of this brings me to my friend Emilie. Her blog is one of the first blogs I ever started reading. She even wrote a guest-post for me, way back when. Emilie is down-to-earth and funny. I’ve had the pleasure of spending time with her in real life and we text and talk on the phone. I feel honored and lucky to have her in my life. If you aren’t already familiar with her work, get yourself acquainted.

Emilie’s new book The Clever Cookbook breaks it down, in succinct detail the benefits of soaking and cooking your own beans. Because it is, no doubt better for you to do it this way. If this method is new to you, this is a great place to start. The book is packed with stunning photography and helpful/time saving tips, and easy meals to satisfy your whole family. She’s got two little boys, she’s knows what’s up. These coconut curry chickpeas literally come together in under 20 minutes, and it’s one of the most delicious meals I’ve made in a real long time.

To win a copy of The Clever Cookbook leave me a comment about why you love spring! Because spring is coming folks, it’s almost here I can feel it. I will choose a winner at random on March 10 at noon Central, and notify them by email. Contest open to US readers only. Good luck!

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens | Vegan, naturally gluten-free coconut curry chickpeas with wilted greens. Coconut curry chickpeas made in under 15 minutes. Quick, easy, weeknight meal.

Coconut Curry Chickpeas with Wilted Greens

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 4 servings

This recipe is slightly adapted from The Clever Cookbook. I added extra garlic, crushed red pepper flakes and fresh parsley. If you don't have baby spinach, rainbow chard or baby kale would also work beautifully. Serve with rice or another grain if desired.


  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 1 tablespoon yellow curry powder
  • 1/4 teaspoon crushed red pepper flakes {optional}
  • 2 tablespoons fresh parsley, chopped
  • {1} can full-fat coconut milk
  • 2 cup chickpeas, cooked
  • 1 tablespoon lemon juice
  • 4 large handfuls baby spinach
  • sea salt, to taste
  • black pepper, to taste


  1. In a large sauté pan heat the olive oil over low heat. Add in the onions and sauté for 5 minutes. Add in the garlic, curry powder and crushed red pepper flakes and cook for an additional 1 - 2 minutes. This will help release the aromas in the spices.
  2. Add in the parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm.

Recipe Notes


{{this giveaway is closed}}

Thanks to the folks at Page Street Publishing for gifting me an advance copy of The Clever Cookbook!

Share this post

78 Responses to "Coconut Curry Chickpeas with Wilted Greens"

  1. Reply


    March 3, 2016 at 9:52 AM

    I love Spring because it’s about the only time we get rain where I live and I LOVE the rain! Plus, everything looks so lush and green after a good rain.

  2. Reply

    Sj Dc

    March 3, 2016 at 10:41 AM

    Nothing beats the sprouting leaves and flowers in spring. Plus the anticipation of summer fruits!

  3. Reply


    March 3, 2016 at 12:23 PM

    Is it cliche to say that I love the sunshine? Because I do!

  4. Reply


    March 3, 2016 at 1:44 PM

    Spring is when it becomes green, and I so love green! Your photos are lovely, and I enjoy reading your posts. Thanks for this giveaway!

  5. Reply

    Liz @ Floating Kitchen

    March 3, 2016 at 2:03 PM

    This is such an important topic, Sherrie. Glad you (and Lily and others) are talking about it. I’m certainly an imperfect human being and damn it, who cares. I’m proud to buy canned chickpeas! And rotisserie chickens. And all sorts of other short cuts. Spring: I can just about smell it here in New England. I can’t wait for the longer days. Not enduring pitch darkness at 5pm feels luxurious!

  6. Reply

    Brooke @ Chocolate and Marrow

    March 3, 2016 at 2:10 PM

    Oh I love that you two are both standing up against food shaming! I admit, I do love from scratch cooking. But I also have many cans o’ beans in my pantry for those nights when I’d otherwise order takeout. And they’re there, silver shiny tops and all, ready to whip up something simple. Speaking of simple – you had me at 15 minutes + coconut + wilted greens all rolled into one chickpea filled savory recipe. Sold.

  7. Reply


    March 3, 2016 at 2:20 PM

    You and I share very similar thoughts on the food shaming issues, and I make something similar to this all the time. Anything + coconut milk = happy Spencer, though. I just go to Global Foods, load up on Asian veggies, and bam. Curry.

  8. Reply


    March 3, 2016 at 3:11 PM

    The first crocuses peeping through the snow.

  9. Reply


    March 3, 2016 at 3:39 PM

    I love spring because of the flowers and greens and also the sun!

  10. Reply


    March 3, 2016 at 3:41 PM

    I love spring because the days start to get longer and my yard starts to fill with color again. It just makes me so happy!

  11. Reply

    Emilie @ The Clever Carrot

    March 3, 2016 at 4:10 PM

    Oh Sherrie! This is so beautiful! I can;t stop staring at the photos! Thank you so much for all of your hard work. I am so honored. All the love, xo.

  12. Reply


    March 3, 2016 at 4:32 PM

    I love spring because it makes me feel energised and ready to start my resolutions (they never work when I start in gloomy January).

  13. Reply

    Shay Skinner

    March 3, 2016 at 4:39 PM

    Climbing in the warm sunlight with awesome premade snacks.

  14. Reply


    March 3, 2016 at 4:48 PM

    Spring is exciting! After winter we crave freshness and are thrilled with longer days after cold, dark winters. My favorite part is when the farmers market opens!!

  15. Reply


    March 3, 2016 at 4:50 PM

    I love spring produce like berries and potatoes and everything delicious!

  16. Reply


    March 3, 2016 at 4:53 PM

    Spring means longer days and flowers! It makes me so happy!

  17. Reply


    March 3, 2016 at 4:56 PM

    I love spring because it reminds me that every day is a new day, and I get to start again, like the new grass pushing up, the florescent-green leaves unfurling, and the burst of color around every corner. I can’t wait to try this recipe, it looks so yummy! And, I so appreciated what you wrote. We are all doing the best we can and every way we can celebrate each other to better our lives and those around us, is a very good thing! Thank you for this post!

  18. Reply


    March 3, 2016 at 4:58 PM

    I love spring mostly for the green. Green trees, green grass, flowers in bloom. You feel life coming back into nature and it’s beautiful.

  19. Reply

    Yfat Barak

    March 3, 2016 at 5:28 PM

    I love spring! It’s my birthday, our anniversary, and the time for dresses.

  20. Reply


    March 3, 2016 at 5:34 PM

    I love spring for the crocuses and snowdrops and daffodils.

  21. Reply

    Jess @ Nourished by Nutrition

    March 3, 2016 at 5:35 PM

    Spring is my favorite! The cool mornings that have shed the bitterness of winter, the dewy grass and leaves and start of beautiful blooming flowers are just a few of the Spring things I love. Thank you for sharing your thoughts on food shaming. Remembering that doing the best you can at the present moment with what you have, is simply enough. This recipe looks fabulous! I’d love to win this cookbook and get my hands on more of the veggie-heavy recipes.

  22. Reply


    March 3, 2016 at 5:45 PM

    I love spring because it means I can start working in the garden!

  23. Reply

    cj healey

    March 3, 2016 at 7:03 PM

    Everything. Everything. Everything is absolutely perfectly and completely brand new in the spring.

  24. Reply


    March 3, 2016 at 7:25 PM

    I love spring for its warmth and the start of gardening.

  25. Reply

    Sarah | Well and Full

    March 3, 2016 at 7:31 PM

    AMEN, Sherrie! I’m so glad you discussed the topic of food shaming. I always feel so guilty when I use a can of chickpeas for a recipe, but why should I? Millions and millions of people use canned beans, and like you said, it’s better than using no beans at all. There’s no reason to feel ashamed of it!!

  26. Reply


    March 3, 2016 at 7:32 PM

    I love spring because of all the beautiful blooming trees, especially the cherry blossoms. Also, the sense of relief after a cold winter and a rise in happiness in all people around.

  27. Reply


    March 3, 2016 at 7:53 PM

    Here in California, the best thing about spring is the fragrance of blooming jasmine. Thanks for the giveaway opportunity!

  28. Reply

    Lily | Kale & Caramel

    March 3, 2016 at 8:41 PM

    Awww, thank you for the link love, you amazing woman. Let’s take down food shaming one post at a time. I am so with you and the canned beans when we don’t have the foresight to have soaked and made them in advance. I used to feel a ton of pressure to not use cans for anything, and that’s dissipated over the past few years. I’d much rather start from the beautiful foundation of a recipe like this (YUM!!) and do what’s easy. This cookbook looks amazing! And I’m with Eileen—the scent of jasmine in the spring is just about the most intoxicating thing on this planet. Sans exaggeration.

  29. Reply


    March 3, 2016 at 9:06 PM

    I love the spring veggies.

  30. Reply

    Kelsea Nixon

    March 3, 2016 at 9:34 PM

    I love the flowers!

  31. Reply

    Jen Wittlin

    March 3, 2016 at 9:49 PM

    The sun, the sun, the sun. Riding my bike, planting seeds, getting ready for CSA. Being outside more, the buds on the trees, lighter later. Sandals, cherry blossoms, fresh berries. I can’t pick just one thing!

  32. Reply

    Anna T

    March 3, 2016 at 11:36 PM

    I love Spring cause it means school is almost over! I kid.But it does mean that my juicer starts getting used much more and I love all the fresh recipes my body starts craving after ask the carb-heavy, comfort food things that came along with winter. Also, sun. Because vitamin D. And sanity.

  33. Reply

    Amanda Rohde

    March 4, 2016 at 7:54 AM

    Beautiful post and blog! I’ve been super sick these past 6 months (stress!) and have all but lost my drive to cook. I believe I’ve been living on convenience food and take out orders. I can tell I’m starting to feel better because for the first time in a long time Ive been driven back in the kitchen and have started (slowly) cooking again! This is in big part thanks to your blog, your honest writings and inspiration. Thank you! So, spring? This is another big one for me this year: I love spring because it gives me a sense of renewal. To watch nature come back to life is nothing sort of magic!

  34. Reply

    Linda Christopher

    March 4, 2016 at 9:59 AM

    I love spring because you can see and feel the cycle of life all around you. When the sun is out and everything is blooming it makes everyday feel like a perfect day. It reminds me of how grateful I am to have a place amungst such beauty.

  35. Reply


    March 4, 2016 at 10:06 AM

    I love spring because the air comes alive and is filled with potential!

  36. Reply


    March 4, 2016 at 11:01 AM

    I’m looking forward to all the spring produce – fava beans, asparagus, artichokes, woohoo!

  37. Reply

    Amanda Paa

    March 4, 2016 at 11:03 AM

    I love your open and honest thoughts. The food shaming comes to my mind every time I scroll through social media. My approach has changed from rigidity, to god damn we’re all doing the best we can. And I made my last recipe with canned beans too. xo

  38. Reply


    March 4, 2016 at 12:09 PM

    I love spring because it is a time of new beginnings! The flowers are blooming, things are becoming green again, and the weather encourages me to get outside more. I love the beauty of the new life that I see outdoors! The spring produce is also delicious – I love local asparagus!

  39. Reply


    March 4, 2016 at 3:14 PM

    I love spring for so many reasons! I have kids and love being able to get outside with them on a daily basis and it is so much easier to get motivated to get moving when it is warm! I also love spring because the available local fresh produce starts to get so much better as the weather warms! Plus spring is just plain pretty and delightful! Love this recipe and your blog.

  40. Reply

    diana v.

    March 4, 2016 at 7:27 PM

    The blooming flowers/trees.

  41. Reply

    Amy | Lemon and Coconut

    March 5, 2016 at 6:15 AM

    Yes food shaming is such a load crap isn’t it? Why try to make other people feel bad we should be supporting each other, life’s hard enough. I’m the same, I easily feel shame at such things, but I do use canned beans, sometimes a lot, sometimes not so much.

  42. Reply

    Zubayda M

    March 5, 2016 at 7:28 AM

    I love spring because 1) everything comes to life :trees, flowers, fruit and veggies, 2) I was born in the spring, 3) the days are brighter and longer and 4) it introduces summer.

  43. Reply


    March 5, 2016 at 8:14 AM

    I LOVE spring because asides from the insane sneezing fits I get for simply peeping outside, I truly enjoy the changing foliage. Even more, it signals baseball season and if I have to wrap myself in an anti-histamine bubble, nothing stops me from treasuring the moments of watching my son play the sport he loves so dearly!!!

  44. Reply


    March 5, 2016 at 3:21 PM

    This looks amazing! Can’t wait to make it.

  45. Reply


    March 5, 2016 at 5:31 PM

    I love spring rain’s fragrance.

  46. Reply


    March 5, 2016 at 5:55 PM

    I love Spring! Everything comes to life again!

  47. Reply

    Terry Pearson

    March 5, 2016 at 7:10 PM

    I miss the birds in the wintertime. Come spring they will once again wake me in the early mornings with their melodic songs. No loud annoying alarm clock for me. Soon my backyard will be filled with nests of blue and white and brown and even turquoise eggs kept warm by devoted parents of different species. This is what I love about spring.

  48. Reply

    Heather Hollands

    March 6, 2016 at 9:06 AM

    I love spring so that I no longer have to worry about driving on icy roads.

  49. Reply


    March 6, 2016 at 10:34 AM

    I love spring because the light starts to creep into my bedroom in the mornings and it makes waking up in the morning SO much easier! Somehow that takes me out of my zombie funk and I don’t even need coffee in the morning!

  50. Reply


    March 6, 2016 at 12:46 PM

    I love spring because everything starts to awaken. Little buds on the trees, birds chirping. It gets me excited for planting and summer and fresh vegetables!

  51. Reply


    March 6, 2016 at 2:35 PM

    Spring is when all the hope for a great summer harvest starts.

  52. Reply


    March 6, 2016 at 7:59 PM

    I love Emilie’s work, and this recipe embodies her easygoing, healthful and delicious style. I also appreciate your thoughts on health and food shaming. There is simply no need or space for it in our community, and beyond that, it’s very often founded in misdirected ideas about what is and isn’t good for us.

  53. Reply

    Sandy Rinks

    March 7, 2016 at 12:18 AM

    I love spring because it is just right! Not too hot. Not too cold. A pretty time of year.

  54. Reply

    Kelly M.

    March 7, 2016 at 9:40 AM

    You can’t beat the combination of the birds chirping, the sun rising, a light breeze, and the world around you coming back to life. Spring mornings are unlike any other time of year!

  55. Reply

    Kristina N.

    March 7, 2016 at 12:53 PM

    I love spring because of the weather – oh, and it’s my birthday!

  56. Reply

    Shannon Nobles

    March 7, 2016 at 2:11 PM

    I love spring because it means spring veggie loaded meals, bike commuting to and from and sipping tea on the porch!

  57. Reply


    March 7, 2016 at 8:13 PM

    This turned out amazing. I made this for dinner tonight, alongside some homemade tortillas, and all 5 of my children gobbled it right up. This will definitely go into our regular meal rotation.

  58. Reply


    March 7, 2016 at 9:18 PM

    I can run outside again.

  59. Reply

    Susan Lucchesi

    March 8, 2016 at 1:31 AM

    Love the smell of spring and certain birds returning to our area! Love getting outside more and gardening and growing chard for delicious recipes!

  60. Reply


    March 8, 2016 at 11:02 AM

    If it wasn’t for canned beans, how would we have ever discovered aquafaba?! But really, this is such an important topic and what you wrote was spot on and beautifully said. We are human, we do the best we can. Although I choose to eat mainly plant-based foods (mainly because it makes me feel happy, healthy, and energized) I am not afraid to indulge in ice cream or a crusty loaf of Italian bread now and again! And who the heck cares?! It’s all about balance! As for spring: I love the smell, the warmth, the feeling of renewal. And of course the beautiful spring produce that is soon to come! And lastly, that curry = love it.

  61. Reply


    March 8, 2016 at 7:26 PM

    Opening up all the windows for the first time to replace the stale winter air with the smell of spring.

  62. Reply


    March 18, 2016 at 3:56 AM

    What I love about spring where you are, is that it’s autumn where I am. And I love autumn.

  63. Reply


    March 26, 2016 at 4:26 PM

    Always love browsing your posts. The curry is smelling so good and it will be delish for dinner tonight. Thanks!

  64. Reply


    April 8, 2016 at 12:21 AM

    The smell of spring so earthy. Little surprises popping up. They’re memories of Granny’s garden.

  65. Reply

    Lauren Deegan

    April 13, 2016 at 1:35 AM

    After reading this, I stopped by Emilie’s blog and found the recipes very interesting. I also like your take on food. I made this curry with an indian twist to it and it turned out good.

  66. Reply

    Marcie Goldman

    May 16, 2016 at 11:00 AM

    I’m with you! I just wrote an article on it called “I Still Hide Food.” I’d love for you to check out. I’m a 15+ year Health Coach who still experiences the effects of food shaming. People have no shame, in shaming! Gasps, wide eyes, and shocked looks are the conditioned responses of “bad food” adopters. The longer I work with food, teach cooking classes and eat, the more I know there is no bad food. It’s incredibly freeing and doesn’t have the effect people worry about (binging on sweets + ice cream), it just makes me eat better. I’m pinning this recipe, the simplicity is perfect for my clients and I’m always looking for more uses for my canned beans! Thanks, Marcie

  67. Reply


    October 9, 2016 at 11:57 AM

    Hello! I was wondering – is this recipe freezer friendly?

    • Reply


      October 12, 2016 at 12:36 PM

      Hi Klara – I have never tried to freeze this, but I imagine that it would be freeze-worthy. If you try it, please let me know your findings. Be well, xx.

  68. Reply


    January 16, 2017 at 6:58 AM

    Always looking for new ways to spruce up the humble, but wonderful chickpea and this may well just be next. Anyways, just found your blog and looks great, shall be sticking around for sure!

    • Reply


      January 16, 2017 at 10:58 PM

      Hey Alex – happy you found me!

  69. Reply


    March 6, 2017 at 6:53 AM

    Thank you for sharing this recipe, its gorgeous and so quick and easy to make. It will be my new favorite go to recipe when I want a yummy and quick dinner.

  70. Reply


    March 24, 2017 at 8:57 AM

    Made this tonight, and it was fantastic! It’s super easy, delicious and even my kiddos ate it. Thanks so much!

    • Reply


      March 27, 2017 at 5:50 PM

      You are so welcome! I’m glad it was a kid-approved smash hit. xx

  71. Reply


    June 15, 2017 at 6:34 AM

    Trying this this weekend!

  72. Reply


    December 16, 2017 at 4:23 PM

    Did almost everything the recipe said to. I changed the chickpeas to butter beans, the spinach to regular kale, (can never find the baby kind, where I live) and threw in the chopped up tops of some bell peppers leftover from another recipe. Delicious! I really, really love the clean taste of the peppers and greens paired with all of the spiciness of the gravy and the creamy beans. I’m definitely trying rainbow chard next time!

  73. Reply


    January 2, 2018 at 8:11 PM

    Thank you for the recipe, it looks great. We’ll have it later this week when the bitter cold hits. I agree with your take on food shaming. Not everyone has the time, equipment, expertise or experience to do it ‘right’ and even if you do, some days the best you can do is the best you can do. Most of us are dedicated to providing healthy and delicious food for our families in addition to all the demands of daily life and shortcuts factor into that so the holier-than-thou amongst us can just shush.
    It was also a treat to see a recipe intro like this one.

  74. Reply

    Janine @ The Inspiration Cloud

    May 1, 2018 at 4:04 AM

    I’ve just pressed through my own food shame recently, and bought canned kidney beans when I realised that forgetting to soak beans the night before was stopping me from making a recipe I’d wanted to make (and more importantly, eat!) for weeks! It was a relief, and I’ve since bought canned corn, as frozen is not easily available here in France. It’s a bizarre thing, the pressure we place upon ourselves for perfection, that prevents us from acting at all. Thanks for bringing this issue up again, and for your beautiful blog. I’m looking forward to making your Garlicky Roasted Chili Lime Asparagus! Roasting asparagus is my favourite way to cook it.

  75. Reply


    June 2, 2018 at 9:14 AM

    I’m glad you said that. It’s about health but also what is available and, the budget. I find food challenges really stimulating. All of you bloggers are so enthusiastic, and I love looking around and learning.

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.