Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes

Written by Eydie Desser

I took a plant-based cooking course from Rouxbe.com (totally recommend it!) and learned this extra special delicious recipe. I’ve made a couple of changes, but only slightly… it’s that good! The recipe calls for coconut milk. Full-Fat coconut milk has a lot of calories, but it’s rich and delicious. Lite coconut milk works really well too. The dish is not as “coconut-y” tasting or as rich but still oh so yummy.

Ingredients

  • 1 yellow onion, 1/4″ pieces, diced
  • 4 cloves garlic, minced
  • 1 TB freshly grated ginger
  • 1 whole lemon, zested and juiced, reserved
  • 3/4 cup sun-dried tomatoes (not packed in oil), reconstituted in warm water, then thinly sliced
  • 2 cups cooked chickpeas (1-15 oz. can, drained)
  • 1/2 tsp. red chili flakes (optional)
  • 1/2 lb fresh baby spinach
  • 1 – 14 oz. can coconut milk (either full fat or lite)
  • Freshly ground black pepper to taste
  • 1/4 tsp. salt (optional)
  • 1/2 bunch cilantro, chopped (to garnish)

Instructions

1- Heat a large Dutch oven, or deep saucepan over medium heat for 2 minutes, or until a piece of onion sizzles when added to the pan.

2- Add diced onions and stir continuously for a minute. Cover the pan with a lid, lower the heat, and let the onions steam to release their oils and juice, 2-3 minutes.

3- Remove cover and continue to cook until onions are translucent. Once soft, add garlic and ginger and let cook until fragrant, about a minute or so.  

4- Add the sun-dried tomatoes, lemon zest, and chili flakes. Let cook for one minute more.

5- Add the chickpeas and stir to coat with the tomato mixture until heated through, about 2 minutes.

6- Turn the heat down to medium and add the spinach, one handful at a time. Stir until wilted before adding next handful. Continue until all of the spinach has been added.

7- Add the coconut milk, turn up the heat, and bring to a simmer. Stir to combine and add a tablespoon of the reserved lemon juice. Taste for seasoning adding more lemon juice if needed and a pinch of salt if desired.

8- Once heated through serve immediately. I like to serve it over steamed brown rice.

9- Garnish with chopped cilantro and serve.

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