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Geetika's Recipes!

a collection of practical recipes

Braised Coconut Spinach & Chickpeas with sweet Potatoes

January 24, 2012 by Geetika Leave a Comment

2 teaspoons oil
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 (can be replaced with normal tomatoes)
1 large lemon, zested and juiced
1 dried hot red pepper or dash of red pepper flakes
1 cup boiled chickpeas
1 cup spinach
1 can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Coriander leaves to garnish

Heat the oil in a large pan.  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 3-4 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. 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.

Serve hot over roasted sweet potatoes, with coriander or cilantro leaves garnish.

Filed Under: Main Course, Salad Tagged With: Spinach

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Geetika Ramachandran

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