This one-pan dish is quick, super simple, and full of flavor. Pair coconut milk-creamed chickpeas with curry, salmon & greens of your choice. With a splash of citrus, this is the perfect dish for a weeknight or for a dinner party.
Mix salt, pepper, and paprika together in a bowl, and use this to season both sides of the salmon filets.
Starting the chickpeas
Place a large pan over medium-high heat. Add a tablespoon of olive oil to the pan and wait for it to come to temperature. Add shallots/onion and garlic and stir. Cook until they begin to soften, about 30 seconds. Add chickpeas to the pan and combine with the shallots/onion and garlic. Add salt, pepper, curry powder, and ginger, then stir so that all the chickpeas are well-coated. Reduce the heat and continue cooking chickpeas for another 4-5 minutes, until they have softened. Add coconut milk and bring to a very low boil. When the coconut milk has reduced a bit, after 2-3 minutes, begin adding in handfuls of spinach. Once spinach has wilted into the chickpea mixture, nestle each piece of salmon down into the pan.
Place the whole pan into the 400º F oven and bake until salmon is cooked, about 10 minutes. Be careful when removing from the oven - the handle is hot too so don’t give into that instinct to grab this - I usually keep a towel on the handle until the pan cools down completely to remind me of this, just in case). Squeeze lemon juice over the entire pan to finish and/or serve with lemon.
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Notes
Using coconut cream works just fine, but add a little broth or water to thin it out and help create that sauce.