Braised Coconut Spinach and Chickpeas by Mina Goodman, RDN | Registered Dietician
A little comfort and a lot of love will come from this vegetarian dish. Full of healthful spring flavors, its aroma will entice your taste buds.
Wash and scrub sweet potatoes to remove any dirt. Bake in oven at 425 degrees F for 45 Minutes.
Heat the oil in a large, heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, and lemon zest. 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 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, add the coconut milk, lemon juice, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
4 servings
Ingredients
Directions
Wash and scrub sweet potatoes to remove any dirt. Bake in oven at 425 degrees F for 45 Minutes.
Heat the oil in a large, heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, and lemon zest. 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 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, add the coconut milk, lemon juice, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
