Coconut Braised Ginger Chickpeas w/Sundried Tomatoes & Spinach

Converting the vegan-curious to vegan with this fresh, inviting dish.

This meal is the perfect example of why investing in professional culinary training was so worth it. A task during my plant-based cooking class, this delicious and vibrant dish taught me how to develop flavors with just a few simple, REAL ingredients.Ā  And, after graduating from the course, I learned how to kick this dish to the next level of FLAVOR BOMB!

I was taught that if you start with a proper mise en place (or set up) you have taken the guesswork and confusion out of creating a quick, healthy and completely yummy meal. But, it was the flavor building technique that was literally life-changing to me as a Rouxbe student.

I learned to build ingredients and flavors on top of each other so that the next added ingredient accentuates all the ingredients that came before it. Genius!

Before I became plant-based, I seriously did not even like chickpeas and now that I know what the heck to do to get the most flavor from those little beans, I can’t get enough. In this recipe, the chickpeas really shine in a bright lemony, sweet, coconut braise and even the non-vegans in our house go back for seconds. Serve this to your veg-curious friends and boom, you are sure to have a convert!

Let me know how you like this recipe in the comments below and share the tweaks you made to make this dish YOURS!

šŸŽšŸ„¦šŸ„•

Coconut Braised Ginger Chickpeas w/Wilted Spinach & Sundried Tomatoes

Jennifer Markell
Warning...this meal is a complete flavor bomb! If you are looking for a fresh, bright dish that is perfectly refreshing for those warm spring and summer nights, then try this recipe! Different pops of flavor throughout each bite, this recipe develops the perfect notes of savory, sweet and scrumptious. This is a perfect dish to serve to your vegan-curious friends.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Servings 6

Ingredients
  

For the flavor development

  • 1 small yellow onion
  • 6 cloves garlic - minced
  • 1 1/2 tbsp fresh ginger - minced
  • 1 whole lemon
  • 1 cup sundried tomatoes - julienne - if using the kind packed in oil, drain them first
  • 3 cups organic chickpeas - drained & rinsed
  • 1 tsp red pepper flakes/chili flakes
  • 1 tbsp organic coconut oil - omit oil if NOSS - use broth (you know how to do this!)

For the freshness

  • 1/2 lb fresh spinach - I actually just grab a bunch of handfuls

Pull it all together

  • 1 can organic coconut milk
  • 1 tsp ground ginger
  • salt & pepper - to taste
  • 2 cups organic farro* - cooked
  • chopped scallions and cilantro for garnish

Instructions
 

  • Gather and prepare your ingredients. This is the mise en place or setup. Zest and juice the lemon into two different bowls; reserve for later. 
  • Heat a large Dutch oven over medium/low - medium. Once hot, add the oil and the onions and a sprinkle of salt. Let the onions sweat and become translucent. About 8 min. 
  • Add the ginger and garlic. Sprinkle with a pinch of salt and let cook for another few minutes. Add the sundried tomatoes, red pepper flakes, lemon zest and 1/2 the lemon juice. Stir until completely mixed together. Let cook for a couple of minutes.
  • Add the chickpeas and turn the heat up a little. Coat the chickpeas in the tomato mixture and let them develop a little color. Be careful not to let them burn! Once the chickpeas are completely heated through, turn down the heat and begin adding the fresh spinach by the handful.
  • Once the spinach is just starting to wilt, add the coconut milk and bring to a low simmer. Add the remaining lemon juice and the ground ginger and stir. Add s&p to taste. Once the ingredients are completely mixed together and bubbly, the dish is ready!
  • Spoon the mixture over the cooked farro and top with scallions and cilantro for garnish. Serve and devour immediately**

Notes

*Farro is one of my favorite grains and I use it in dishes that call for rice. It's super nutty and chewy and has a great al dente texture. Farro holds up nicely in soups and stew too! Did I mention I love FARRO?!
**The spinach and fresh herbs will start to lose their vibrant color the longer they sit.Ā 
Inspired by Rouxbe's Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes original recipe found here.
Keyword chickpeas, coconut braised, ginger, wilted spinach

Note: Nutrition Facts on all recipes are an approximation only, using the Very Well Fit recipe nutrition calculator.


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51 Comments

  1. Reanna on at

    5 stars
    Flavor bomb, indeed! I just tried this recipe, and it is delicious! I was so excited when I saw that I had all of the ingredients already in my house. Thank you so much for this awesome recipe, and I can’t wait to try your other recipes!

    • Jennifer on at

      Thank you so much for coming back to share! It’s one of my favorite dishes and after you make it a time or two it becomes so simple and quick to make. I am so happy it worked out! ***SMILING***. I hope you will try other recipes and continue to share your stories! šŸ˜€

    • Cindy on at

      Iā€™m looking forward to preparing this! Iā€™m plant based and love that you offer wholesome recipes that are full of flavor. Pinned.

      • Jennifer on at

        Awesome! I am so happy you find what I am sharing useful! If you try any of my recipes, I hope you will come back and let me know how they turned out. šŸ˜€

  2. Holly Bird on at

    I wish I wasn’t allergic to coconut..this sounds amazing!!

    • Jennifer on at

      Hi Holly,

      Sorry to hear that! I was never a big coconut fan until I started mixing into other foods. I will be sharing a ton of coconut-free recipes, so, I hope one of those delicious dishes will pique your interest! šŸ™‚ Thanks for your comment!

  3. Laura on at

    Looks delicious! What a great looking post

    • Jennifer on at

      Thank you! I appreciate your comment! šŸ˜€

  4. Looks delicious. I’ve never had Farro, so now I’ll have to try it. I’m trying to get away from using rice so much.

    • Jennifer on at

      Farro is wonderful. Nutty with a nice chew. It’s VERY starchy though so, be sure to rinse it really well, before cooking, and cook it in a pan with enough room for the rising starch as it simmers! Let me know if you try it! šŸ˜€

  5. So, I’m a meat eater, but I totally bookmarked this recipe! LOL

    • Jennifer on at

      Yay! I love when non-vegans are open to trying my recipes. My work here is done! LOL šŸ˜‰

  6. Brittany on at

    Yummmo!! This is a definite for my husband. I will be keeping this recipe on hand for the future!

    • Jennifer on at

      Awesome, Brittany! Let me know if you wind up making it and how it turns out! šŸ˜€

  7. That looks really yummy, I will have to try!

    • Tracy on at

      This looks really delicious! Thanks for sharing.

    • Jennifer on at

      I promise it is as delicious as it looks! Let me know how it turns out for you. šŸ˜€ Happy cooking!

    • Jennifer on at

      Hi Lisa, please do! And be sure to come back and let me know if it was as yummy as expected! šŸ˜‰

  8. Charlene on at

    Wow! That seriously looks delicious! And such a simple recipe too!

    • Jennifer on at

      Thank you! It is such a simple recipe…I can almost make it with my eyes closed…almost. šŸ˜€

  9. Tricia Snow on at

    This looks amazing! I can’t wait to try it!

    • Jennifer on at

      Oooh, I can’t wait for you to try it too! I hope you will come back and let me know how it turns out for you! šŸ˜€

  10. angela on at

    This is a lovely recipe and chickpeas are my favorite bean. I do not eat grains but I think if I swap out the farro for cauliflower rice this may be a great thing to make for a few workday lunches. Thanks for this recipe

    • Jennifer on at

      Thanks, Angela. I think cauliflower rice is a great idea! Also, you could just serve it over a bed of more wilted spinach…I have done this before. Good luck and let me know how it turns out. šŸ˜€

  11. I love your healthy option meals! They’ll definitely help once I start meal prepping again after the move!

    • Jennifer on at

      Thank you! I am thrilled you find value in what I sharing! šŸ˜€ Whoop whoop! Also, make sure you check out my 6 Simple Secrets to Batch Cooking…that might help get you back into the swing of things. šŸ˜‰

  12. Yolanda on at

    I use to buy chickpeas, but I would use it for the same thing over and over. Thanks for the never recipe.

    • Jennifer on at

      I get stuck in ruts too! I am so happy to hear you might step outside your chickpea box and try this recipe. And then you will have 2 chickpea recipe faves! LOL šŸ˜€

  13. Pauline on at

    This looks like a great summer recipe. Im a sucker for ginger.

    • Jennifer on at

      Thanks! Funny enough I never liked ginger until I became vegan and started using it in little bits here and there. Two years later and I LOVE ginger! šŸ˜€ Even as adults tastes change! šŸ˜€

  14. This looks so refreshing! So many times summer salads are a little heavy. I think this would be delicious when the sun is out!

  15. Heather on at

    This is great for the upcoming summer outings.

    • Jennifer on at

      Yes! It’s really a refreshing dish! And I live in hot and humid FL so I am always looking for dinners that are not too heavy. I hope you enjoy it! šŸ˜€

  16. My husband enjoys eating a lot more plant foods than I do. I wonder if he would enjoy this if I made it for him!

    • Jennifer on at

      I bet he will! My hubby completely devours this and I sometimes have to race him to the pan for seconds! Let me know if you do try it and what he thinks. šŸ™‚

  17. jen on at

    Flavor Bomb! Flavor Bomb!! HA!

    • Jennifer on at

      šŸ’š! You know it! šŸ˜‰

  18. Lina on at

    This looks amazing! Pinned it as will try this. My husband is contemplating going plant-base… I may have to come along as he is the cook in the house. šŸ™‚ Thanks for sharing.

    • Jennifer on at

      I promise…it’s SO amazing! šŸ˜‰ I hope you’ll come back and let me know how it turned out. Also, I will be sharing lots of tips and tricks to becoming plant-based/vegan in upcoming posts. For me, it was a learning process. šŸ˜€

  19. Kim on at

    5 stars
    Yum! I am definitely going to try this. I like chickpeas but I’m always looking for something better!

    • Jennifer on at

      Thanks, Kim! Please come back and let me know how this turns out for you. šŸ™‚

  20. Meagan on at

    Looks fun and different! I like chickpeas!

    • Jennifer on at

      šŸ‘šŸ’ššŸ˜‰

  21. Liza on at

    Thanks for sharing! I love a good chickpea recipe! And always looking for new ones to mix in.

    • Jennifer on at

      Awesome! Let me know how this turns out for you if you try it! šŸ˜€

  22. Karla on at

    Wow. I’ll need to do some ingredient shopping!!! Looks yummy!

    • Jennifer on at

      šŸ™‚ Let me know what you think if you make this yummy dish! It’s totally worth the trip to the store. šŸ˜€

  23. Leigh Ann on at

    5 stars
    I love chickpeas! So many ways to use them and this looks delicious.

  24. Jennifer on at

    Hi, Leigh Ann….you hit the nail on the head! SO delish!! šŸ˜‰

  25. T.M. Brown on at

    This dish looks absolutely spectacular!! Yum! I can only imagine how much flavor is in every bite!

    • Jennifer on at

      Thanks T.M.! It was just as tasty as it looks. These flavors just work! Thanks for your comment! šŸ˜€

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Meet Jennifer

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I'm Chef Jennifer! A trained and certified personal vegan chef, offering delicious and nutritious animal-free food through personalized, weekly meal-prep services. I also love advocating for the plant-based lifestyle. Changing lives, saving animals and veganizing the planet with REAL food, one plate at a time.šŸŽšŸ„¦šŸ„•

Learn about me, why I started VIR and why I believe food is medicine...for real!


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