Marry Me Chickpeas
A comforting and versatile dish that combines chickpeas, coconut milk, and spices for a rich and delightful experience, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 2 cans Canned Chickpeas Drain and rinse before use.
- 1 cup Coconut Milk Can be substituted with almond or cashew milk.
- 3 cloves Garlic Fresh garlic is preferred; garlic powder can be used in a pinch.
- 1 medium Onion Red onion or shallots work well.
- 2 cups Spinach Fresh or frozen.
- 2 tablespoons Curry Powder Adjust according to taste.
- 2 tablespoons Nutritional Yeast Can be omitted if not desired.
- 1 tablespoon Lemon Juice Lime can be used as a substitute.
- 1/4 cup Fresh Cilantro Optional for garnish.
Instructions
Preparation
- In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant.
- Drain and rinse your canned chickpeas, then toss them in with the sautéed onions and garlic.
- Add coconut milk and curry powder, stirring until everything is coated in the sauce.
- Add in the spinach, cooking until wilted, about 2-3 minutes.
- Add a splash of lemon juice and nutritional yeast, season with salt and pepper to taste, and stir to blend everything together.
- Sprinkle fresh cilantro on top, if using, and serve hot with rice, quinoa, or your favorite grain.
Notes
Have leftover? Store in the fridge for up to three days. Reheat gently on the stove, adding a splash of liquid if needed. Can also be frozen for longer storage.