Braised Coconut Spinach & Chickpeas with Lemon

 

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
• 1 pound baby spinach
• 1 (13 to 14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lemon juice, plus more as needed
• 1 teaspoon ground ginger
• 1 teaspoon salt, plus more as needed

1. 
   

2. 1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

3. 2. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

4. 3. Toss in the spinach, one handful at a time. This will take 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. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and 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.

For serving:

• Whole roasted sweet potatoes

• Fresh cilantro leaves
• Toasted unsweetened coconut

https://www.thekitchn.com/recipe-braised-coconut-spinach-chickpeas-with-lemon-recipes-from-the-kitchn-164551