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chickpea coconut curry in a bowl

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!

the clever carrot cookbook

yellow curry in pot with spoon

yellow curry and spinach in pot with spoon

an opened can of chickpeas

chickpea coconut curry with spinach

Yield: 4 servings

Chickpea Coconut Curry with Wilted Greens

chickpea coconut curry with spinach

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


  • 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


  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.



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


Saturday 12th of January 2019

Yum! I subbed in frozen spinach and added some grated ginger, and it came out delish. Will make again!


Saturday 2nd of June 2018

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.

Janine @ The Inspiration Cloud

Tuesday 1st of May 2018

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.


Tuesday 2nd of January 2018

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.


Saturday 16th of December 2017

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!

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