Braised Coconut Spinach & Chickpeas with Lemon

If you’ve even wondered what Vegans eat and how they have any happiness, this recipe is the answer.

It’s SO GOOD.

And honestly, it’s pretty unique so it’s kind of like a party for your taste buds.

Plus, because it’s pretty stinkin’ healthy, you can have a whopping portion and not feel guilty.

Win/win.

I made this for my sister and I one night and we agreed that it was a total comfort food. It’s warm, sweet, tangy and creamy.

It may sound a little crazy or “out there” but I think you should try it anyway.

Braised Coconut Spinach & Chickpeas with Lemon (From The Kitchn)

Braised Coconut Spinach & Chickpeas with Lemon

Author: from The Kitchn

Recipe type: Main Dish/Vegetarian

Serves: 4

Ingredients

2 teaspoons oil of your choice (I used olive)
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, use fresh!
½ 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
To serve:
Whole roasted sweet potatoes (allow yourself at least an hour for baking your sweet potatoes - I did mine at 400*)

Instructions

Heat the oil 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.
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.