Last weekend, Los Angeles experienced a rare treat: small droplets fell from grey skies, seeping deep into the ground, plumping up our jade plants, and turning them a deep healthy green. There is something so comforting about staying indoors and making a hot meal on a rainy night, and on Friday that is exactly what we did. It was not even seven o’clock, and we were already lighting candles and slipping into our comfy robes and pajamas. Making a curry dish sounded most appropriate on this cold, wet night, and we had bookmarked a recipe from the new Clever Cookbook that our friend Emilie just released at the end of February that we were eager to try. With a candlelit house, and the soothing sounds of rain hitting the roof, we listened to Django Reinhardt, and started to cook this dish that would soon turn out to be a new favorite.
This delicious curry is the perfect weeknight dinner: it comes together in under thirty minutes, and everything cooks in one pot. Tender chickpeas and mountains of fresh spinach are sautéed with chopped garlic and onions, simmered in a rich and creamy coconut curry sauce topped with a splash of lemon. Simply seasoned with a few shakes of salt and pepper, this intensely satisfying meal is the perfect example of how the most basic dishes can often be the most flavorful.
This dinner is a breeze to make. All you have to do is chop an onion, mince a clove of garlic, and the prep is complete. Served on a bed of hot basmati rice, quinoa, or any other grain of your choice, this satisfying dinner is delicious, healthy, and a comforting way to warm up on a rainy evening. This is the second recipe we have shared from Emilie’s book, and just like her zucchini and brown rice gratin, this classic meal is a joy to prepare. Her time-saving tips—like keeping chopped onions in the freezer to use when needed—make these easy recipes even simpler, and keep the cooking process fun and stress-free. This was one of the tastiest curries we have ever tried, and the perfect meal on a rainy, candlelit Friday night.
Coconut Curried Chickpeas with Wilted Greens
adapted from The Clever Cookbook
serves 2 as a main course, 4 as a side
2 tablespoons olive oil
1 cup (160g) diced onion
1 garlic clove, minced
2 teaspoons curry powder
1 14-ounce can coconut milk
1 15-ounce can chickpeas, rinsed and drained
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3 large handfuls baby spinach (about 140g)
juice from 1/2 a lemon
Cooked rice, quinoa, or other grains
In a large skillet, heat the olive oil over medium heat. When hot, add the onions and sauté until softened, about 5 minutes. Add the garlic and stir for 30 seconds, then add the curry powder and stir for another 30 seconds. Add the coconut milk and chickpeas, stir to combine, then bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Season with salt and pepper, then add the spinach leaves a handful at a time, stirring them in and allowing them to wilt slightly before adding more. Add the lemon juice, then taste and adjust seasonings and lemon as needed. Serve in bowls with cooked rice or other grains, and enjoy!