Dinner @ 226 - Coconut Spinach & Chickpeas

Let's talk comfort food in Ohio, in January.

Let's talk hearty beans that cling to your bones in an effort to keep you full and warm and of course, happy.

Let's talk fragrant spices that leave your home smelling like an Indian Grocery. Except not in a B.O. sorta way.

Let's talk wilted greens that sink and float in a deep broth of spiced coconut milk and tomatoes.

Let's talk one-pan meals that leave time for important things like Cooties and fires and hugs.

Real talk, let's stop talking. You need to go make this for dinner. Tonight!

Coconut Spinach & Chickpeas
Serves 4-6

1 T Vegetable Oil
1 T Butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T fresh ginger, grated
1 hefty pinch of red pepper flakes
1 t turmeric
1 t cardamom
1 heaping T cumin
1 t salt
1 14 oz. can chopped tomatoes
1 14 oz. can light coconut milk
1 lb. frozen spinach, thawed and drained
3 cups cooked chickpeas*
handful of golden raisins
handful of slivered almonds
handful of unsweetened coconut, toasted

Heat the vegetable oil and butter in a large, heavy pan over medium heat. Add the onion, garlic, and ginger and cook until floppy. Add the next 5 ingredients (the spices) while stirring. Toast the spices until they are very fragrant. Add the tomatoes and let simmer, uncovered for a good 5 minutes. Add coconut milk, spinach, and chickpeas. Make sure all the ingredients are incorporated and the mixture is uniform. Let simmer over medium low heat until the sauce thickens/reduces by about one-third. Stir occasionally so your dinner doesn't stick to your pan. Scatter raisins, almonds and coconut over top. Stir in before you serve (after you present...it just looks pretty, alright.)

Serve Coconut Spinach & Chickpeas over brown rice. I always serve plain yogurt, lemon wedges, cilantro, and thinly sliced red onions alongside.

*I cook dried beans for several hours (usually 6, but depends on the bean) in the slow cooker. No need to soak or rinse. It's more economical and efficient for us since we eat beans so frequently. If you're going the canned bean route, just use 2 cans for this recipe, rinsed.

Sweet Boy. Full Belly!

This is Reed's face every time I even think about taking a picture of her. Henceforth, she will not be appearing on this blog. We've severed her modeling contract, and are immediately changing the URL to flour & beckett.

In other news, she is looking for work as a Court Jester. Her full resume can be found on LinkedIn in the case that you are a member of a Royal Family. Relocation is preferable.


  1. Looks delicious and those kids are FANTASTIC....Reed is my kind of girl!!

  2. This looks so wholesome and tasty. I love Indian spices. And as usual, you crack me up.

    P.s.- you and your crew can come visit us ANY time. we'll take you to Winslow's Home!

  3. you guys should totally make it. i felt like i ate a ridiculously gluttonous meal, except not in the overly-full-uncomfortable way. it's positively delicious.

    @ lauren - it's tempting.