Braised Coconut Spinach with Chickpeas and 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 (about 2 tablespoons juice)
- 1 dried hot red pepper or dash of red pepper flakes (optional)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 pound baby spinach
- 1 14-ounce can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
- Cilantro leaves, to garnish
- Toasted unsweetened coconut, to garnish
- Cooked rice, for serving
- 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)
- Tomatoes, sun-dried (1/2 cup)
- Yellow onion, small (1)
- Canned Goods
- Coconut milk (1 14-ounce can)
- Cooking & Baking
- Red pepper or dash of red pepper flakes, dried hot (1)
- Salt (1 teaspoon)
- Pasta & Grains
- Rice, Cooked (1)
- Dairy
- Oil or ghee (2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
62.9Rating
1-100
1-100
34Tweets
27Facebook
Shares
Shares
1StumbleUpon
Views
Views
580PinterestPins
Recipe Stats
Published January 26, 2012 (11 months ago).
75 people saved this recipe.
