Braised Coconut Spinach & Chickpeas with Lemon
- 2 teaspoons oil or ghee
- 1 small yellow onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger, from a 3-inch piece
- 1/2 cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced
- 1 dried hot red pepper or dash of red pepper flakes (optional)
- 15-ounce can chickpeas, drained
- 1 pound baby spinach
- 15-ounce can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
- Whole roasted sweet potatoes
- Cilantro leaves, to garnish
- Toasted unsweetened coconut, to garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (1 pound)
- Chickpeas (1 15-ounce can)
- Cilantro, leaves (1)
- Coconut, Toasted unsweetened (1)
- Garlic (4 large cloves)
- Ginger (1 tablespoon)
- Ginger, ground (1 teaspoon)
- Lemon, large (1)
- Sweet potatoes, Whole roasted (1)
- Tomatoes, sun-dried (1/2 cup)
- Yellow onion, small (1)
- Canned Goods
- Coconut milk (1 15-ounce can)
- Cooking & Baking
- Red pepper or dash of red pepper flakes, dried hot (1)
- Salt (1 teaspoon)
- Dairy
- Oil or ghee (2 teaspoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 17, 2012 (1 year ago).
510 people saved this recipe.
