Curried Spinach and Chickpeas


1 tablespoon olive oil

½ medium yellow onion, diced

1 large garlic clove, minced

1 5-ounce package frozen spinach

1 cup full-fat canned coconut milk

1 15-ounce can organic garbanzo beans (or 3.5 cups cooked beans)

2 teaspoons ground cumin

2 teaspoons curry powder

½ teaspoon ground turmeric

¼ teaspoon sea salt

freshly ground black pepper, to taste


  1. Heat oil in large sauté pan over medium-low heat. Add onions and cook until translucent, about 8 minutes, stirring occasionally.
  2. Stir in the rest of the ingredients (except black pepper) and turn heat up to medium-high until the coconut milk begins to boil. Turn heat back down to a gentle simmer, and cook for 10 minutes, stirring occasionally. Add black pepper to taste. Serve hot.

Serves 4.

Find the original recipe at The Daily Dietribe.