chickpeas braised in coconut milk with spinach and sun-dried tomatoes
This is one of those comforting, wholesome dishes that is full of flavour. It’s also Sugar Safe® and hugely satisfying.
Serves: 4 people
1 tbsp coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup sun-dried tomatoes, julienned
1 whole lemon, zested with juice reserved for later
1/2 tsp chilli flakes
2 cups cooked or canned chickpeas
1 cup spinach
1 can coconut milk
1 tsp ground ginger
Freshly ground black pepper
Heat a large saucepan over a medium heat and then add the oil, followed by the onions and a pinch of salt. Let the onions sweat for 10 minutes. Once softened, add the garlic and ginger and cook for another minute or two. Add the sun-dried tomatoes, lemon zest and chilli flakes. Let it cook for another minute.
Next, add the chickpeas and stir to cover in the tomato mixture. Start to add the spinach, a handful at a time. Continue until all the spinach has been added. It should wilt down gently in the heat.
To finish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the leftover lemon juice. Add more lemon juice if required. Season with more salt and black pepper, as needed.
Once everything has heated through, serve immediately.
Andy’s Sugar Safe® Tips
Serve with brown basmati rice or quinoa as a wholesome Sugar Safe® side. Garnish with 1/2 a bunch of chopped cilantro/coriander, or any other one of your favourite herbs.