Braised Coconut Spinach Chickpeas With Lemon Recipes

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BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON



BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON image

Categories     Bean

Number Of Ingredients 12

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

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



Braised Coconut Chickpeas with Spinach & Lemon image

Adapted from The Kitchn.

Provided by Julie

Categories     one dish

Number Of Ingredients 15

canola oil, for cooking
1 small onion, chopped
4 large garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 tsp. curry paste or powder (optional)
1/2 tsp. chili powder
1/4 cup sun-dried tomatoes, chopped (or a handful of grape tomatoes, halved)
zest of half a lemon, and juice of all of it
pinch red pepper flakes
1 19 oz (540 mL) can chickpeas, drained well
a big handful of chard or spinach, torn
1/2-1 14 oz (398 mL) can coconut milk
1/2 tsp. salt, or to taste
roasted sweet potatoes
chopped fresh cilantro and toasted coconut, for garnish (optional)

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.

Nutrition Facts :

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



Braised Coconut Spinach & Chickpeas with Lemon Recipe - (4.5/5) image

Provided by á-71

Number Of Ingredients 13

2 teaspoons oil or ghee
1 small yellow onion, chopped
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
1 (15-ounce) can chickpeas, drained and rinsed
1 pound baby spinach
1 (14-ounce) can coconut milk
1 teaspoon ground ginger
Salt to taste
Sweet potatoes, pasta, rice, quinoa to serve over.

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.

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