Coconut Chickpeas with Spinach

If you want a quick, easy and completely satisfying meal, this is one of my favorite go-to recipes. I always have chickpeas on hand, and when there’s plenty of fresh, baby spinach, this combination of flavors is off the charts!

Original Recipe from Dawn at Rouxbe.

Prep time: Less than 10 minutes

Cook time: 10-12 minutes

Serves 2 as a main, 3-4 as a side

Instructions

  1. Heat a large, deep heavy pot (or Dutch oven) over medium-high heat. Add onion and cook for about 5 minutes, or until it begins to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper flakes, if using. Cook for 3-4 minutes, stirring frequently.
  2. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas begin to turn golden and are coated thoroughly with the onion and garlic mixture.
  3. Toss in the spinach, a few small handfuls at a time. Let it to wilt down and make room in the pan before adding more spinach. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 8-10 minutes. Taste, add more lemon juice, if necessary.
  4. Serve chickpea spinach mixture hot over roasted potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.