Braised Coconut Spinach & Chickpeas with Lemon

Being a hard-core non-vegetarian, I do look forward to days when I would make something vegan like this recipe. At the end of each week, I take a little time and plan the menu for the following week, usually it will have meats over the weekend and then vegan or gluten free over the week. I came upon this recipe on thekitchn and thought it would be something that would work out in my household. Quick, easy and flavourful for a weeknight meal idea and I was sooooo right! Hope you get to try this simple but yet VERY filling meal

Being a hard-core non-vegetarian, I do look forward to days when I would make something vegan like this recipe. At the end of each week, I take a little time and plan the menu for the following week, usually it will have meats over the weekend and then vegan or gluten free over the week. I came upon this recipe on thekitchn and thought it would be something that would work out in my household. Quick, easy and flavourful for a weeknight meal idea and I was sooooo right! Hope you get to try this simple but yet VERY filling meal

Summary

    Ingredients

    1 onion diced
    4 cloves garlic , minced
    1/2 inch ginger , minced
    1/2 cup of sundried tomatoes , chopped
    1 large lemon , zested and juiced
    1 can of chickpeas , drained
    1 packed of baby spinach
    1 can of coconut milk
    to taste Salt and pepper
    Oil
    Sweet Potatoes , cooked
    Freshly Chopped cilantro and shredded coconut for garnish

    Steps

    1. To some heaed oil, add the onions and minced ginger and garlic and saute until the onions are golden brown. Add the sundried tomatoes and the lemon zest and cook for a few minutes. Make sure you stir frequently
    2. Next add the can of chickpeas and cook on high heat until the chickpeas are coated with the onion mixer
    3. Add the packet of baby spinach, handful or two, and once it wilts, add the next handful. Once all the spinach has wilted, add the coconut milk, lemon juice and season with salt and pepper. Reduce the heat, and cook for 10mins or so
    4. In the mean time cook the sweet potatoes
    5. When its ready to serve, place a sweet potato on a plate, I decided to cut it into half and spoon over a generous amount of the chickpea spinach mixture over it. Garnish with cilantro and shredded coconut
    6. Serve immediately

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