COCONUT CURRY CHICKPEAS WITH WILTED GREENS

HOW TO MAKE IT

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 1 tablespoon yellow curry powder
• 1/4 teaspoon crushed red pepper flakes {optional}
• 2 tablespoons fresh parsley, chopped
• {1} CAN FULL-FAT CREAMED COCONUT MILK
• 2 cup chickpeas, cooked
• 1 tablespoon lemon juice
• 4 large handfuls baby spinach
• sea salt, to taste
• black pepper, to taste

DIRECTIONS

1. In a large sauté pan heat the coconut 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.
   
   
2. Add in the parsley, CREAMED 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.