Smart Recipe Kitchen

2026-05-09

These coconut chickpea bowls are filling, budget-friendly, and good for a meatless dinner. Serves 4.

Ingredients:

• 1 tablespoon neutral oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 2 cans chickpeas, drained and rinsed
• 1 can light coconut milk, 13.5 ounces
• 1/2 cup water
• 4 cups baby spinach
• 3 cups cooked rice
• 1 lime
• 1/4 cup chopped cilantro, optional

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until softened.
2. Add the garlic, ginger, curry powder, cumin, and salt. Stir for 30 seconds.
3. Add the chickpeas, coconut milk, and water. Simmer 8 to 10 minutes until slightly thickened.
4. Stir in the spinach until wilted.
5. Serve over warm rice with lime juice squeezed on top and cilantro if using.

Why it works:

Coconut milk adds body while chickpeas keep the meal affordable and satisfying.

Timing:

Prep 10 minutes, cook 20 minutes, total about 30 minutes.