Wow. This one really surprised me. Particularly because I didn’t have to make it myself! I came home from work one night this week to the amazing smell of dinner ready (Thank you husband!).
It was rich, delicious – and vegan! Not only does this keep us in line for eating better, but it’s incredibly satisfying and filling. I’m not usually a fan of sun dried tomatoes either, but in this sauce, they were absolutely delicious.
Braised Coconut Spinach & Chickpeas over Sweet Potatoes
via the kitchn
2 teaspoons olive oil
1 small yellow onion
4 large cloves garlic, peeled and minced
2 tablespoons grated ginger, from a 3-inch piece
1/2 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
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Heat oven to 400° F. Pierce each sweet potato several times with a fork. Bake until tender, about 45 minutes.
Heat the olive 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, 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, with cilantro leaves.