I tried a new recipe this week, and it was great! I have been loving things with coconut milk, so this was a fun dish to make.
I served this over mashed sweet potatoes as was recommended on the website, but I would recommend it over rice. This dish is delicious and rich, and with the already delicious and rick sweet potatoes, it was a little too much flavor. Next time, I will make it with rice.
Ingredients:
2 teaspoons olive oil
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1/4 cup lemon juice
1 dash of red pepper flakes
15-ounce can chickpeas, drained
1 pound spinach (1 large bag)
14-ounce can coconut milk
1 teaspoon salt, or to taste
4 oz. cream cheese
1 small onion
Directions:
Heat the oil in a large, deep pan 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 juice 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. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Stir in cream cheese until it melts. Taste and add more salt and lemon juice, if necessary.
Recipe Credit:
http://mycommunaltable.com/budget-meals/braised-coconut-spinach-and-chickpeas-over-sweet-potato/
I served this over mashed sweet potatoes as was recommended on the website, but I would recommend it over rice. This dish is delicious and rich, and with the already delicious and rick sweet potatoes, it was a little too much flavor. Next time, I will make it with rice.
Braised Coconut Spinach & Chickpeas
serves 4 as a main dish
Ingredients:
2 teaspoons olive oil
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1/4 cup lemon juice
1 dash of red pepper flakes
15-ounce can chickpeas, drained
1 pound spinach (1 large bag)
14-ounce can coconut milk
1 teaspoon salt, or to taste
4 oz. cream cheese
1 small onion
Directions:
Heat the oil in a large, deep pan 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 juice 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. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Stir in cream cheese until it melts. Taste and add more salt and lemon juice, if necessary.
Recipe Credit:
http://mycommunaltable.com/budget-meals/braised-coconut-spinach-and-chickpeas-over-sweet-potato/
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