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.
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.