These braised chickpeas in coconut milk make the perfect vegetarian entree and you will never believe that the dish comes together in under 30 minutes. Everything starts with onion, ginger, garlic, and a touch of red pepper flakes. Then then chickpeas are cooked until they begin to brown to deepen their flavor. Finally the spinach and coconut milk finish things off to make a creamy, flavor packed dish. While I didn't add curry to this dish, you definitely could add either curry powder or curry paste.
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- 2 tsp. vegetable oil
- 1 cup onion
- 4 U garlic cloves, minced
- 1 tbsp. ginger, grated
- 1/2 cup sundried tomatoes, chopped
- 1 U lemon, zest and juice
- 1/8 tsp. red pepper flakes
- 20 oz. canned chickpeas, drained and rinsed
- 1 lb. spinach
- 1 cup. lite canned coconut milk
- Salt to taste
Heat the oil over medium high heat. Add the onion and cook for 4-5 minutes until beginning to brown. Add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes until nice and fragrant.
Add the chickpeas and cook for 5 minutes until they begin to brown, stirring occasionally. Add half the spinach and stir until it wilts. Add the remaining spinach and stir until it wilts.
Add the coconut milk, salt, pepper, lemon juice, and lemon zest. Let simmer for ten minutes. Taste and season as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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