Braised Coconut Spinach & Chickpeas with Lemon
Serves 4
hot and spicy, extra tangy, rich and sweet
INGREDIENTS
2 teaspoons oil or ghee
1 small yellow onion
1/2 cup sun-dried tomatoes, chopped
4 large cloves garlic, peeled and minced
1 tablespoon peeled and grated fresh ginger
Finely grated zest of 1 large lemon
1 dried hot red pepper, or pinch red pepper flakes (optional)
1 (15-ounce) can chickpeas, drained and rinsed
500g baby spinach
1 (400g) can coconut milk
2 Tabs freshly squeezed lemon juice, plus more as needed
1 teaspoon ground ginger
1 teaspoon salt, plus more as needed
1. Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat.
Add the onion and cook until it is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, zest & red pepper flakes. Cook 3 minutes, stirring frequently.
2. Add chickpeas, cook over high heat for a few minutes til they are beginning to turn golden and are coated with the onion and garlic mixture.
3. Toss in the spinach, one handful at a time – about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
4. When all the spinach is in, add coconut milk, lemon juice, ground ginger and salt. Bring to a simmer, turn down heat and cook til chickpeas are warmed through – about 10 minutes. Taste and season with more salt and lemon juice if needed.
5. Serve hot over roasted sweet potatoes, with cilantro & toasted unsweetened coconut to garnish.
RECIPE NOTES
Serving: This is thick enough to eat on its own with a fork, but it’s also saucy enough to serve over pasta, rice, quinoa, or another grain.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freeze in individual portions for up to 3 months. Allow to thaw o’night in fridge, reheat gently on the stove.
