Braised Coconut Spinach & Chickpeas with Lemon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 teaspoons oil or ghee1 small yellow onion4 large cloves garlic, peeled and minced1 tablespoon grated ginger, from a 3-inch piece1/2 cup sun-dried tomatoes, chopped1 large lemon, zested and juiced (about 2 tablespoons juice)1 dried hot red pepper or dash of red pepper flakes (optional) 15-ounce can chickpeas, drained1 pound baby spinach14-ounce can coconut milk1 teaspoon salt, or to taste1 teaspoon ground gingerTo serve (optional, and not included in nutritional calculations):Whole roasted sweet potatoesCilantro leaves, to garnish Toasted unsweetened coconut, to garnish
Heat the oil or ghee in a large, deep Dutch oven or 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, if using. 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 stirred in, pour in the coconut milk and stir in the 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 warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
Serving Size: Serves 4 as a main dish, 6 as a side dish. Nutritional information was calculated based on 4 servings.
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 stirred in, pour in the coconut milk and stir in the 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 warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
Serving Size: Serves 4 as a main dish, 6 as a side dish. Nutritional information was calculated based on 4 servings.
Nutritional Info Amount Per Serving
- Calories: 240.7
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,108.0 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 7.8 g
- Protein: 10.4 g
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