Braised Coconut Spinach with Chickpeas and Lemon

Name: Braised Coconut Spinach with Chickpeas and Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby spinach; 425 grams chickpeas, drained and rinsed; 397 grams coconut milk; 1 leave Cilantro to garnish; 4 servings Cooked rice, for serving; 4 large cloves garlic, peeled and minced; 1 Tbsp grated ginger, from a 3-inch piece; 1 teaspoon ground ginger; 1 large lemon, zested and juiced (about 2 tablespoons juice); 2 teaspoons oil or ghee; 1 dried hot red pepper or dash of red pepper flakes (optional); 1 teaspoon salt, or to taste; 118 milliliters sun-dried tomatoes, chopped; 4 servings Toasted unsweetened coconut, to garnish; 1 small yellow onion

Braised Coconut Spinach with Chickpeas and Lemon might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 530 calories, 15g of protein, and 30g of fat per serving. This recipe serves 4. If you have sun-dried tomatoes, cilantro leaves, dash of pepper flakes, and a few other ingredients on hand, you can make it. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

In a large, heavy pot (such as a Dutch oven), heat the oil or ghee over medium-high heat until shimmering.

Ingredients you will need

Ghee

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook until soft and beginning to brown, about 5 minutes.

Ingredients you will need

Onion

Add the garlic, grated ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1-2 minutes.

Ingredients you will need

Sun Dried Tomatoes

Lemon Zest

Red Pepper

Garlic

Ginger

Add the chickpeas and increase the heat to high. Cook until the chickpeas are beginning to turn golden, 3-4 minutes. Stir often to prevent burning.

Ingredients you will need

Chickpeas

Add the spinach to the pot (you may have to add it in batches until there's enough room), then add the lemon juice, coconut milk, salt, and ground ginger. Bring to a simmer, and cook until the spinach is very soft and the chickpeas are tender, 10-15 minutes. Season to taste with more salt and lemon juice as needed.

Ingredients you will need

Ginger Powder

Coconut Milk