March 1, 2017 by Virginia James
Braised Coconut Spinach Chickpeas
Have this on its own in a bowl or pour over rice, roasted sweet potatoes or curried lentils for a wholesome, filling dinner. This is sure to get your taste buds rolling while being extra nutritious and flavorful.
- 2 teaspoons oil
- 1 small onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 1/2 cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced (about 2 tablespoons juice)
- 1 dried hot red pepper or dash of red pepper flakes
- 1 (15-ounce) can chickpeas/garbanzo, drained and rinsed
- 1 pound baby spinach
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
- Optional Garnishes: Cilantro leaves and Toasted unsweetened shredded coconut
- Heat the oil in a large, deep heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper. Cook for 3 minutes, stirring frequently.
- Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
- 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, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through.
- Serve hot over *your choice of dishes*, with cilantro leaves and toasted unsweetened coconut to garnish.
This is a nice saucy dish I like to use often as a topping for rice, roasted sweet potato or oven roasted veggies.
Although I use for topping other entrees, this is just as good as its own dish!
Try this out for yourself and let me know how you like it!