CHICKPEA COCONUT CURRY WITH WILTED GREENS

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?

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!

Yield: 4 servings

Chickpea Coconut Curry with Wilted Greens

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This chickpea coconut curry with wilted greens is ready in under fifteen minutes. It's a quick, easy, vegan, gluten-free weeknight meal.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 cup yellow onion, diced small
• 3 cloves garlic, minced
• 1 1/2 tablespoons yellow curry powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped
• (1) 15oz. can full-fat coconut milk
• 2 cups chickpeas, cooked
• 1 tablespoon lemon juice
• 4 cups baby spinach

Instructions

1. Heat a large sauté pan over low heat. Add the coconut oil, onions and garlic and sweat for 5 minutes. Then add the curry powder, salt, pepper, red pepper flakes and cook for 1 minute.
2. Turn the heat up to medium and add in the parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes.
3. Then add the lemon juice and spinach, stir and cook for 1 minute.
4. Taste and season with more salt and/or red pepper flakes if desired, and serve warm.

Notes

 

Recommended Products

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• 
  chef's knife
• bamboo cutting boards
• 
  full fat coconut milk

{{this giveaway is closed}}

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