Coconut Curry Chickpeas with Wilted Greens

Name: Coconut Curry Chickpeas with Wilted Greens
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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)

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

March 3, 2016

mains

Vegan, gluten-free coconut curry chickpeas.

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!

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