coconut curried chickpeas with wilted greens

coconut curried chickpeas with wilted greens

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.

just 20 minutes away from a delicious curry
this recipe starts with sizzling onions and garlic
this closeup is making us cry

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.

splish splash
rinsed and ready to cook
fresh spinach

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.

creamy coconut curry
wilting the greens
a splash of lemon for the final touch
simple delicious curry, ready to serve

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

To serve:
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!


11 Comments on coconut curried chickpeas with wilted greens

    • husbandsthatcook
      April 15, 2016 at 4:28 pm

      That’s so cool! So happy we could inspire your dinner! Hope it was delicious! 🙂

  1. James
    November 28, 2016 at 9:29 am

    Man, this is a great blog. So glad I came across it.

    I love to cook as well!

    • husbandsthatcook
      November 28, 2016 at 10:58 am

      Thanks so much! Nice to meet you!

  2. Jill
    June 11, 2017 at 3:00 pm

    So, when you YOU make this, do you really only use one clove of garlic?

    • husbandsthatcook
      June 12, 2017 at 9:12 am

      haha well first off, let’s get this out of the way: you can never have too much garlic. That said, when we say 1 clove, we mean 1 LARGE clove (5g if you want to be precise), so often we will use several smaller cloves to equal one large one. For a recipe like this though, we would say to use however much you want! 😉

  3. Pam in Sacramento
    April 21, 2019 at 6:05 pm

    Five stars. ☆☆☆☆☆
    Just made this for dinner. It was awesome! Even hubby, who is not a huge curry fan, loved it and said “make it again.” That’s huge praise coming from him. 🙂

    I didn’t have fresh spinach, so used equal weight of frozen. Worked perfectly.

    Thank you for a great recipe.

    • husbandsthatcook
      April 22, 2019 at 8:27 am

      Woohoo!! So glad you both liked it! You’ve made our day! We love hearing when people enjoy our dishes! Hope you had a lovely weekend! xoxo

    • husbandsthatcook
      June 11, 2019 at 11:06 am

      Yay!! We’re so glad you liked it, Paula! Thanks so much for letting us know–we love hearing that!!

  4. Garrett F. Metz
    September 25, 2022 at 2:47 am

    Such a good blog! ……… Thanks for sharing it with us. Waiting for your next blog.


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