Wednesday, August 17, 2011

Coconut Chickpeas and Curried Beet Greens

I am currently riding the coconut train and loving every minute of it.

Getting creative with all the veg from our CSA has been quite the adventure for me so when I received the awesome Cooking with Coconut recipe booklet from Earth Balance, I immediately tagged several recipes that feature their new fantastic coconut products while simultaneously helping me creatively cook all this wonderful veg we get weekly.

And now I am currently riding the coconut train. And loving every minute of it.

Remember the Twice Baked Ginger Lime Sweet Potatoes from a while back? This is the coconutty side dish I paired with them. And oh, what a pair they make.

The toasty coconut chickpea combination is a perfect pair to the curry and coconut braised greens. Bursting with flavor and vitamins, and pretty darn easy to make. I substituted kale for beet greens... because that's what I had, but I simply lurve kale and I know the recipe would be delicious in its original state as well as this one.

Earth Balance's coconut spread is easy to use, versatile, tasty and just plain better for you. My only complaint is that I have to drive all the way to Whole Foods in Seattle to get it! Bring it to La Ham please... I promise it will go over big.

Adapted from Earth Balance's Cooking with Coconut booklet

3 Tablespoons plus 2 Tablespoons Earth Balance coconut spread
1 can chickpeas, drained and rinsed well
4 Tablespoons shredded coconut (do medium or fine shred)
1 small onion, chopped fine
2 cloves garlic, chopped fine
2 Tablespoons ginger, minced
1 bunch beet greens, chopped into bite sized pieces (about 3  cups)
1 cup unsweetened coconut milk
1 Tablespoon curry powder

Preheat oven to 350.

In a medium bowl, combine 3 Tablespoons melted coconut spread, chickpeas and coconut. Toss to combine and ensure even coverage.

Spread on baking sheet and bake about 8-10 minutes. Open oven and give the pan a shake, to move chickpeas around then bake another 8-10 minutes until lightly toasty. Turn oven off, remove chickpeas and set aside.

In a large skillet, heat remaining 2 Tablespoons coconut spread on med/high heat and add onion and garlic. Cook about 1-2 minutes then add ginger and cook another minute.

Reduce heat to low/medium and add beet greens and cook another 1-2 minutes, while stirring.

Reduce heat to low and add coconut milk, curry powder and a little salt and pepper. Stir to combine then cover and cook another 3-4 minutes until beet greens are just tender.

Alongside the delicious Twice Baked Ginger Lime Sweet Potatoes or your favorite main. This would also be great as a main dish, with a little brown rice and fresh green salad.



  1. Super amazing! I want this!


  2. Dylana... thank you! They are so easy and truly yummy!

  3. We made these and LOVED them. Easy, relatively quick, and delicious!



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