Dinner

Braised Coconut Spinach and Chickpeas with Lemon is for Dinner.

Braised Coconut Spinach and Chickpeas with Lemon takes 10 minutes to prepare.

Braised Coconut Spinach and Chickpeas with Lemon takes 30 minutes to cook.

Braised Coconut Spinach and Chickpeas with Lemon makes 4 servings.

The ingredients for Braised Coconut Spinach and Chickpeas with Lemon are:

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)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve (optional, and not included in nutritional calculations):
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Here is how you make Braised Coconut Spinach and Chickpeas with Lemon:

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. 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 they 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 stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. as a main dish, 6 as a side dish. Nutritional information was calculated based on 4 servings.

The nutritional information for Braised Coconut Spinach and Chickpeas with Lemon is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.7

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,108.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 7.8 g
• Protein: 10.4 g

The dietary needs meet for Braised Coconut Spinach and Chickpeas with Lemon is Vegan