Braised Coconut Spinach with Chickpeas and Lemon 

RECIPE BY

 Serious Eats

Ingredients

• 2 tsps oil (ghee)
• 1 yellow onion
• 4 cloves garlic (peeled and minced)
• 1 tbsp ginger (grated, piece)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 lemon zest (juiced about 2 tablespoons juice)
• 1 red hot (dried hot red pepper or dash of red pepper flakes optional)
• 15 ozs chickpeas (drained and rinsed)
• 1 lb baby spinach
• 14 ozs coconut milk
• 1 tsp salt (taste)
• 1 tsp ground ginger
• 1 leaf cilantro (garnish)
• toasted unsweetened coconut (garnish)
• rice (cooked, serving)

TOTAL TIME

50 min

Procedures

1. 1
   In a large, heavy pot (such as a Dutch oven), heat the oil or ghee over medium-high heat until shimmering

   Add the onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, grated ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1-2 minutes.
2. 2
   Add the chickpeas and increase the heat to high. Cook until the chickpeas are beginning to turn golden, 3-4 minutes. Stir often to prevent burning.
3. 3
   Add the spinach to the pot (you may have to add it in batches until there's enough room), then add the lemon juice, coconut milk, salt, and ground ginger. Bring to a simmer, and cook until the spinach is very soft and the chickpeas are tender, 10-15 minutes. Season to taste with more salt and lemon juice as needed.
4. 4
   Serve garnished with cilantro and toasted coconut with rice.