Spinach and Chickpeas in Coconut Curry Sauce

I completely understand the argument that some people don’t like to cook. Not everyone enjoys being the in the kitchen like I do. 

The same goes for feeling too tired to cook. Even those of us who love it have days when we would give anything if someone would just bring us our meal already prepared. 

But when I start hearing about having no time to cook, that’s when I start timing my food prep and preparing a defense. 

This meal here is the kind of thing that I throw together on a regular basis for lunch. It’s the kind of recipe I don’t often post on the blog, because while delicious, it doesn’t have a wow or originality factor. 

If you’ve read my blog for long you know it’s about global inspiration, going back to our roots a bit by reducing processed foods, and respecting the time it takes to make fulfilling foods. It’s never been a quick and easy, week-night-meals-that-will-solve-all-your-problems kind of blog. 

Every now and then though, I like to post these super simple recipes because this blog reflects my life. My life is as much about super simple recipes as it is about spending a weekend afternoon baking bread from scratch. 

When I consider those days that I run out to grab a meal, whether it is a burrito-to-go or a salad from the supermarket, that takes time. Time I could be investing in cooking. 

I made this recipe AND photographed it in 30 minutes. The dishes took about 5 minutes to clean up. It’s as simple as you can get. And it’s delicious. And it’s filling. It gives energy instead of draining it like some quick foods that shall remain nameless. 

Okay, so the rice was leftover from earlier in the week and I heated it up. You could also sauté a little cauliflower rice in olive oil for a grain-free substitute and that would definitely fit into the quick category. 

So I get it. Some people don’t like to cook, are too tired to cook, and don’t have time to cook. I throw this recipe out there just to consider the possibilities if everyone did. 

What you’ll need:

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 1/2 tablespoons curry powder
10 oz. bag fresh spinach
1 (15.5 oz.) can chickpeas, rinsed and drained
1/3 cup coconut milk
1/2 teaspoon fine ground sea salt
1/4 teaspoon garlic powder
1 1/2 to 2 cups cooked rice of your choice for serving

How to make it:

Heat the olive oil in a large skillet over medium-high. Add the onion and cook for 2 minutes, until they being to soften. Stir in the curry powder. 

Add the spinach. (You can chop it beforehand if desired. I prefer small pieces.) Cook until the spinach begins to wilt, about 2 minutes. Add the chickpeas.

Pour in the coconut milk and stir in the garlic powder and salt. Simmer for 5 minutes. Divide into 3 to 4 portions and serve each portion over 1/2 cup of rice.