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


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