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Coconut Braised Chickpeas with Spinach and Heirloom Tomatoes


30 mins
Serves 4

For a simple, crowd-pleasing curry, simmer canned chickpeas and spinach in award-winning Masala Heirloom Tomato Soup and coconut milk.

  • Step 1

    In a medium-sized Dutch oven, saute bell peppers in a few tablespoons of soup for 5-7 minutes until the peppers begin to brown. 

  • Step 2

    Add chickpeas and heirloom tomato soup, and bring to a boil. Immediately cover, reduce heat to medium low, and simmer about 20 minutes, stirring occasionally.  

  • Step 3

    Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

  • Step 4

    Add coconut milk. Stir and simmer for 5 minutes. Serve with rice and fresh cilantro.

Ingredient list

  • 32 oz
    Masala Roasted Heirloom Tomato Soup
  • 1/2 lb
    fresh spinach
  • 1
    can chickpeas (15oz), rinsed and drained
  • 1
    can coconut milk (14oz)