Braised Coconut Spinach Chickpeas With Lemon Recipes

BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON

Steps:

• Whole roasted sweet potatoes Cilantro leaves, to garnish Toasted unsweetened coconut, to garnish 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. Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain.

BRAISED COCONUT CHICKPEAS WITH SPINACH & LEMON

Steps:

• Wash the sweet potatoes and poke them a few times with a fork. Bake directly on the oven rack for 45 minutes to an hour, or until soft.
• In a large, heavy skillet, heat the oil over medium-high heat and cook the onion for about 5 minutes, until soft; add the garlic, ginger, curry paste or powder and chili powder and cook for another minute or two. Add the sun-dried tomatoes, lemon zest and juice and red chili flakes; cook for 2-3 minutes, stirring often.
• 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. Add the chard or spinach and cook until it wilts; add the coconut milk, bring to a simmer and cook, stirring often, until the mixture thickens. Add the salt and cook until it's as thick or saucy as you like, adding more coconut milk as needed.
• Serve hot over split roasted sweet potatoes, with cilantro and toasted coconut sprinkled on top. Serves 4.

BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON RECIPE - (4.5/5)

Steps:

• 1. Heat the oil or ghee in a large, deep Dutch oven, heavy pot or skillet 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. Cook for 3 minutes, stirring frequently. 2. 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. 3. 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, pour in the coconut milk, 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 warmed through. Taste and add more salt and lemon juice, if necessary. 4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.