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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.


Braised Coconut Spinach & Chickpeas

Braised Coconut Spinach & Chickpeas

Came across this random recipe a few years back and it has been added to our rotation! its really good and pretty simple!

For the Sweet Potato I sliced them in half, oil them and bake at 450 degrees for 35 min and they turned out great!

Also…i liked to use sweetened coconut!

Found here


2 teaspoons 

oil or ghee

  • 1 small yellow onion

  • 1/2 cup 

    sun-dried tomatoes, chopped

  • large cloves garlic, peeled and minced

  • 1 tablespoon 

    peeled and grated fresh ginger

  • Finely grated zest of 1 large lemon

  • dried hot red pepper, or pinch red pepper flakes (optional)

  • (15-ounce) can chickpeas, drained and rinsed

  • pound baby spinach

  • (13 to 14-ounce) can coconut milk

  • 2 tablespoons 

    freshly squeezed lemon juice, plus more as needed

  • 1 teaspoon 

    ground ginger

  • 1 teaspoon  

    salt, plus more as needed

For serving:

  • Whole sweet pototoes

  • Fresh cilantro leaves

  • Toasted unsweetened coconut

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

  1. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

  2. 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 added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.


Serving: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.

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