Coconut Curry Braised Chickpeas + Spinach
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
  • ½ cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 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
  • 1 large sweet potato
Instructions
  1. Preheat the oven to 400 degrees F
  2. Place the sweet potato in the oven and cook for 45 minutes, or until cooked through
  3. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat.
  4. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
  5. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.
  6. Add the chickpeas and cook over high heat for a few minutes.
  7. 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.
  8. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice.
  9. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through.
  10. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
Recipe by Nourishing Nosh at https://nourishing-nosh.com/?p=693