This is a flavorful and satisfying dish. Chickpeas, spinach and sun-dried tomatoes simmered in coconut milk with garlic and ginger. Your house will smell amazing. Ladle this over brown basmati rice and you have a perfectly balanced meal.
- 1 large onion, diced
- 1 tbsp + 1 tsp garlic, minced
- 1 tbsp ginger, fresh, minced
- 1 lemon, zested, juiced
- 1/2 c sun-dried tomatoes, julienned
- 1 – 15 oz. can chickpeas, drained, rinsed
- 1/2 tsp crushed red chili flakes
- 6 oz. baby spinach
- 1 – 14 oz. can lite coconut milk
- 1/2 tsp ginger, ground
- 1/4 c cilantro, chopped, garnish
In a large dutch oven over medium heat sauté onions until they are translucent. Add garlic and ginger. Sauté until garlic is fragrant. Add lemon zest, chili flakes, and sun-dried tomatoes. Cook for 1-2 minutes.
Add the chickpeas and stir to coat them in the tomato mixture. Cook the chickpeas until they get a little color to them and they are heated through.
Turn the heat down slightly and add the spinach by handfuls. When the first handful is slightly wilted and another and continue until all the spinach is wilted.
Add coconut milk, ground ginger and some of the lemon juice. Bring to a simmer. Taste for seasoning. Add remaining lemon juice if needed.
Serve immediately over brown basmati rice and top with cilantro.