Coconut Curry Chickpeas with Wilted Greens

• Vegan
• Gluten free

• Produce

  • 4 large handfuls Baby spinach
  • 1 Chickpeas
  • 3 cloves Garlic
  • 1 Onion, medium
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Curry powder
  • 1/4 tsp Red pepper flakes
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• ¼ teaspoon crushed red pepper flakes {optional}
• 2 tablespoons fresh parsley, chopped
• {1} can full-fat coconut milk
• {1} chickpeas, drained + rinsed
• 1 tablespoon lemon juice
• 4 large handfuls baby spinach
• sea salt, to taste
• black pepper, to taste

Directions

• 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.
• 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.