Braised coconut spinach with chickpeas

IMG_9770Does this look good to you? If so, I’m going to tell you exactly how to make it! I found this amazing recipe here on treehugger.com. I adapted the recipe below to my own tastes, which I recommend you do, as well!

Ingredients:

2 teaspoons of extra virgin olive oil
1 small yellow onion (or half a large yellow onion)
2-3 teaspoons minced garlic
0.5 cup sun-dried tomatoes, chopped
2 tablespoons lemon juice
Pinch of red pepper flakes (optional)
1 15-oz can of chickpeas/garbanzo beans, drained
1 container spinach (to taste)
14 oz coconut milk
1 teaspoon salt (to taste)
1 teaspoon ground ginger

1. Heat the oil in a pot on medium-high heat.
2. Add the onion and cook for five minutes, or until slightly browned.
3. Add garlic, sun-dried tomatoes, and red pepper. Cook for three minutes and stir frequently.
4. Add chickpeas and cook on high heat until chickpeas start to golden and are covered in the mixture.
5. Add spinach one handful at a time while stirring constantly. Wait for it to wilt until adding more incrementally.
6. Pour in coconut milk and add in salt, ground ginger, and lemon juice.
7. Bring to a simmer and cook for ten minutes more, being sure the chickpeas are sufficiently warmed.
8. Feel free to taste the coconut milk mixture and add more of any ingredient (namely, salt and lemon) to your preference.

Enjoy! I bet there will be leftovers, too. 🙂

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